Recipe: Scallops Cacciatore

SCALLOPS CACCIATORE

1 1/2 pound fresh bay scallops
1 large onion, finely chopped
1 medium bell pepper, finely chopped
1 (16 oz) can peeled tomatoes, drained and sliced
2 gloves garlic finely chopped
1 bay leaf
8 oz spaghetti, uncooked
Ground black pepper
1 tbsp chopped fresh parsley (for garnish)

Rinse the scallops and drain well.

Coat skillet with nonstick vegetable-oil cooking spray. Heat over medium heat until hot. Add scallops, onion, green pepper, tomatoes and garlic and bay leaf; simmer, stirring occasionally, 5 to 7 minutes or until scallops are cooked.

Cook spaghetti according to package directions. Drain. Place on serving platter.

Discard bay leaf from scallops mixture. Pour mixture over spaghetti. Add black pepper to taste and mix well. Garnish with parsley. Serve hot

Makes 5 servings
Source: Family Circle magazine