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Ingredients
- 2 1/2 ounce Extra virgin olive oil
- 4 x Garlic cloves, minced fine
- 2 lb Plump/ round fresh tomatoes, minced into sm. pie
- 1/8 tsp Basil
- 2 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 1/2 ounce Sweet vermouth
- 1 tsp Sugar
- 1 lb Bay scallops
- 1 lb spaghetti">Fettuccine or possibly thin spaghetti
Directions
- Use a 2 qt saucepan. Place in the extra virgin olive oil and garlic. Lightly brown the garlic on medium temperature. Add in the tomatoes, then add in remaining ingredients except the scallops. Cook on low heat, at slow boil for 20 min. Add in the scallops and cook another 5 min. If using scallops larger than 1/2 inch cook 7 min. Cook pasta according to instructions on package. Drain completely. Place pasta in large bowl and pour scallops and sauce over. Serve.
- Makes 4 servings.
- NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cool water for couple min, then skin can be removed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 703 | |
| Calories from Fat 179 | 25% |
| Total Fat 20.32g | 25% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1645mg | 69% |
| Potassium 642mg | 18% |
| Total Carbs 90.89g | 24% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.93g | 3% |
| Protein 34.03g | 54% |
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