Scallop Creole
Thaw frozen scallops; cut into 3/4-inch pieces. Cook onion, green pepper and garlic in oil till tender. Add tomatoes, tomato sauce, sugar and seasonings.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Spoon
Ingredients
- 1 lb fresh or frozen scallops
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 clove garlic, minced
- 2 Tbsp cooking oil
- 1 can (16-oz) tomatoes, cut up
- 1 can (8-oz) tomato sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp dried thyme, crushed
- 1/4 tsp dried basil, crushed
- 1/8 tsp pepper
- 2 bay leaves
- 2 Tbsp cornstarch
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