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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 cup tomatoes, seeded,finely diced
- 1 12 cups evaporated skim milk
- 1 teaspoon marjoram
- fresh ground pepper
- 34 lb sea scallops
- 6 cups cooked angel hair pasta
Method
- In a skillet over medium high heat, heat the oil.
- Add the garlic and saute for 30 seconds.
- Add the tomato and saute for 2 minutes.
- Add the evaporated milk and stir constantly over medium heat until thickened.
- Add the marjoram and pepper.
- Add the scallops and cook for 2 minutes until the scallops turn opaque.
- Pour the sauce over the angel hair pasta and serve.
