My daughter found a fabulous new cookbook for me: WomenHeart’s ALL HEART Family Cookbook. And WOW. What a WINNER! Beautiful full-color photographs and delectable recipes – such as today’s – make this one a must-have. These rich and meaty scallops are simply sublime. Serve over cooked rice or pasta for a heart-healthy hearty meal.
SODIUM CONTENT: 303 mg per serving
2 T. olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
4 cloves garlic, minced
1/4 c. red wine
2 14.5-oz. cans no-salt-added stewed tomatoes
1/4 t. crushed red pepper
1 1/2 lbs. sea scallops
Heat the oil in a large skillet or saute pan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, 5 minutes. Add the garlic and cook 1 minute longer. Add the wine and cook another minute. Stir in the tomatoes and crushed red pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, 15 minutes, until sauce begins to thicken. Add the scallops and cook 5-10 longer, until opaque. Remove from heat and serve immediately.