Linguine with Scallops

• 1 lb (.5 kg). 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 (5 ml) olive oil
• 1 28 oz (784 grm). can diced tomatoes, drained
• 1/4 cup (60 ml) pitted black olives, chopped
• 1 tbsp (15 ml) chopped fresh oregano
• 1 tsp (5 ml) dried oregano
• 1 lb (.5 kg). scallops
• 1/4 cup (60 ml) chopped fresh parsley
• coarsely ground black pepper

1. Prepare pasta according to package directions.
2. 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.
3. Add tomatoes, olives, and oregano; heat until simmering.
4. Add scallops and simmer 3 to 4 minutes.
5. When pasta is done drain well.
6. Toss pasta with sauce.
7. Add parsley.
8. Sprinkle with black pepper and serve immediately.

linguine, green bell pepper, onion, garlic, olive oil, tomatoes, black olives, fresh oregano, oregano, scallops, parsley, ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/000577 (may not work)