Simmered Scallops Italiano over Fettucini

Ingredients:

• 1 tablespoon olive oil
• 1 pound of fresh sea scallops
• 1 can (13 ounces) diced tomatoes
• 1 teaspoon ground oregano
• ½ teaspoon red pepper
• ¼ cup of Parmesan cheese
• 1 pound fettucini
• 4 cups of broccoli florets
• 4 cups of romaine lettuce, chopped
• 2 tablespoons of Ceasar salad dressing
• 1 cup of croutons

Preparation:
Cook the scallops in the olive oil just until they turn color, about 3 minutes.
Add the tomatoes, spices, and broccoli. Simmer over medium heat ten minutes.
Cook the fettucini in boiling salted water until al dente, about 9 minutes.
While the fettucini and scallops cook, toss the romaine lettuce, salad dressing, and croutons.
Sprinkle the Parmesan cheese over the top of the salad.
Serve the simmered scallops over the fettucini with the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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