** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a skillet, combine oil, onion, bell pepper and garlic.
2. Saute on stove top over medium heat until vegetables are tender (do not brown).
3. Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute.
4. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes.
5. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Bell Pepper, Tomato, Garlic, Scallops, Onion, Olive Oil allergies.
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