INGREDIENTS
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1 pound of sea scallops
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2-3 cups of cooked angel hair pasta
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1 teaspoon of marjoram
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2-3 teaspoons of extra virgin olive oil
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¼ teaspoon of onion powder
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3 cloves of crushed or minced garlic
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1 ½ cups of evaporated skim milk
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1 cup diced plum tomatoes (seeded)
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Pepper to taste