CLASSIC POMODORO SAUCE

2 Cups Diced Tomatoes
1/2 Cups chopped onions
3 Fresh garlic cloves, peeled and minced
8 Fresh basil leaves, chopped
8 Fresh oregano leaves, chopped
4 oz. White wine
4 dashes Worcestershire Sauce
Stax Seasoning to taste
2 tbsp. Sugar
1/2 Cup Tomato paste
4 oz. Parmesan cheese, grated

In the sauté pan, sauté the onions. Add the garlic and reduce the heat. Allow the onions and garlic to simmer in the olive oil. Add the tomatoes with the juice. Continue to simmer and add the basil, oregano and sugar. Add the tomato paste, the fresh parsley and the Stax Seasoning. Simmer the sauce slowly for about six hours. Add the Parmesan cheese. Using a mixer or blender, puree the mixture.

SAUTEED SCALLOPS WITH POMODORO SAUCE

10 U-10 Scallops
Stax seasoning to taste
2 oz. Olive oil, for sautéing
Fettuccine cooked

In a hot pan, sauté the seasoned scallops. Drain the olive oil and deglace the pan with white wine. Place the fettuccine in a bowl. Ladle the Pomodoro Sauce over the scallops and let it simmer. Pour the sauce and scallops over the fettuccine.