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MULTIPOT RECIPES
Linguine with Scallops
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
1/4 cup pitted and chopped black olives
1 tbsp. chopped fresh oregano (1 tsp. dried oregano)
1 pound small scallops
1/4 cup chopped fresh parsley
Coarsely ground black pepper
Directions:
Prepare pasta according to package directions. While pasta is cooking, saute green pepper, onion and
garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes.
When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve
immediately.