Mediterranean Scallops

Mille® 's Note:

Very healthy and delicious to boot!

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 2 tablespoons minced shallots
• 1 (14 ½ ounce) can no-salt-added whole tomatoes (with juices)
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 tablespoon dried basil , crushed
• 1 pinch crushed red pepper flakes
• ¼ teaspoon salt substitute
• ¼ teaspoon freshly ground black pepper
• 1 lb sea scallops , cut crosswise in half
• 8 -12 ounces linguine

Directions:

1. In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
2. Chop tomatoes.
3. Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
4. Simmer for about 10 minutes.
5. Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
6. Meanwhile, cook linguine according to al dente package directions.
7. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
8. Top with scallops mixture.
9. Garnish with fresh basil leaves, if desired.
10. Serve with tossed green salad and Italian bread.
11. Serve immediately.

Reviews

[Jehnna]

Yummy yummy yummy... If not a wee bit basic. I used regular old salt-filled ingreds, and it was a hit with the fam. Good stuff!

[Ms. Mother Earth]

Delicious & healthy--how can you lose!! Didn't want to pay the price for shallots so I used the white of green onions. Also used the diced canned tomatoes and sauteed some fresh mushrooms as suggested by others. Fantastic Mille, thanks for sharing!

[Chef #200932]

This recipe was very tasty, and very simple to make. The only thing I do is add a little bit of corn starch to the scallop mixture to make it a bit creamier.