1 pk Louis Kemp Scallops 2 tb Olive oil 1 md Onion, chopped 1 sm Bell pepper, chopped 1 cl Garlic, minced 2 cn 16 oz. diced tomatoes 1 ts Oregano Salt and pepper to taste 1 lb Angel hair pasta cooked In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).
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