Monthly Archives: August 2012

White Scallop Sauce

Saute- for 5-10 minutes

1/4 c Olive Oil

1 Large Onion Chopped

6 Cloves of garlic-minced

1/2 tsp oregano and 1/2 tsp basil


1 can drained, chopped artichoke hearts

1 can drained and sliced black olives

2 cups dry white wine

1 lb scallops

Cook for 5 minutes more-until scallops are cooked through.


Cook pasta and toss with sauce and parmesan cheese