Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Scallops in Tomato and Rosemary Sauce
Scallops in Tomato and Rosemary Sauce
(Capesante in Salsa Pomodoro e Rosmarino)

3 tbsp chopped fresh rosemary
2 cloves garlic, minced
2 tbsp extra virgin olive oil
One 15 oz can whole peeled tomatoes
6-8 large scallops
Salt and pepper to taste

Pat the scallops dry.

Lightly season them with salt and pepper.

Set them aside.

Remove the tomatoes from the can and coarsely chop them.

Heat the olive oil over medium heat in a non-stick pan.

Once it is hot, add the rosemary and garlic, and cook for about a minute, do not burn the garlic.

Add in the tomato chunks and their juices and stir everything together.

Let it simmer for about 8-10 minutes until the sauce slightly thickens.

Once the sauce is ready, add in the scallops and turn up the heat.

Keep the scallops on one side for about 4 minutes, turn them over, and cook for another 4 minutes.

Remove the scallops from the sauce and turn up the heat, letting the liquid evaporate.

Move the sauce to one side of the pan and place the scallops on the other side.

Cook for about a 30-60 seconds on each side to finish.

Lay down a bed of sauce and place the scallops on top. Serves 2-3.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex