Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Scallops, Spicy

Recipe Link: http://family.com

List of Ingredients




2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon cumin
One 28-ounce can tomatoes, drained and juice reserved
1/2 teaspoon dried thyme
Dash hot red pepper flakes
Salt
1 pound scallops


Recipe



In a sauté pan, heat the oil and cook the garlic for 1 minute. Stir in the cumin. Add tomatoes, broken up, and 1/2 cup of tomato juices to the pan. Add the thyme, hot pepper flakes and salt, bring to a simmer, cover, and cook about 5 minutes.

Rinse the scallops. Add to the sauce, cover, and cook, stirring now and then, for about 3 minutes, until cooked through. Adjust seasoning.

Comment from the cook at Family.com who submitted this recipe:
“Not a dish for the timid eater. Serving it over a bed of rice or pasta will help to quiet the fires, and you can always cut down on the seasoning. Good with fish filets and shrimp, too.”

Serves 6