Best Recipes

• 1 can peeled, chopped tomatoes
• 3 cloves garlic, minced very fine
• 1 glass white wine
• 1 handful fresh chopped basil
• 1/2 teaspoon thyme
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• fresh parsley
• 1 pound Boston scrod
• 1/2 pound scallops
• 1/2 pound shrimp, peeled and shelled

Saute garlic in olive oil, add tomatoes, wine, basil, thyme, salt, and pepper, and simmer 1/2 to 1 hour.  In separate Teflon pan, saute seafood very lightly with fresh parsley.  Place seafood in casserole dish and pour sauce over.  Serve with the crustiest bread to dip in the sauce.  Corn pudding and Romaine lettuce salad are the perfect accompaniment.