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Ingredients:
- 1 can (approximately 15 ounces) stewed tomatoes
- 12 to 16 ounces sea scallops, fresh or frozen and thawed
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons flour
- 1/4 cup water
- salt and pepper
- hot cooked rice
Preparation:
In a medium saucepan combine stewed tomatoes, scallops, onion, and green pepper; bring to a boil. Reduce heat; simmer for 5 minutes. Blend flour with water; stir until smooth. Add flour mixture to the hot tomato mixture and continue cooking until thickened, stirring constantly. Season with salt and pepper to taste. Serve on hot cooked rice.
Serves 4.
Serves 4.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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