Pasta With Scallops

Pasta With Scallops

  • Prep Time: 12 mins
  • Total Time: 20 mins
  • Servings: 3

    • About This Recipe

    “This is a recipe from La Costa Spa. It’s low calorie but high flavor.”

    Ingredients

  • 2teaspoonsvegetable oil
  • 1/4 cupfinely chopped shallot
  • 1teaspoonfinely chopped garlic
  • 16sea scallops
  • 1 1/2 cupschopped tomatoes
  • 1cuptomato sauce
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1/2 teaspoonred pepper flakes
  • 1teaspoonitalian seasoning
  • cooked pasta( of your choice, I like angel hair)

    • Directions

  • Heat oil in large skillet.
  • Add shallots and garlic, saute 1 minute.
  • Add scallops, saute for 2 minutes each side.
  • Remove and keep warm.
  • To skillet, add chopped tomato, tomato sauce,and seasonings.
  • Bring to a boil, boil for 1 minute.
  • Add scallops and heat thru.
  • Serve over pasta.

    • Reviews

  • “So simple to make and so good to eat!!I added some imitation crab (much the same texture of the scallops) and used canned tomatoes.I made the sauce in the morning and reheated it when needed.Thanks for the post.”

  • “This was delicious.I made a little too much pasta (over half a pound) so we were wishing for more sauce.I didn’t have Italian seasoning – just subbed 1/2 tsp. oregano and 1/2 tsp. dried basil.I sprinkled fresh snipped Italian flat leaf parsley over this to serve.My family loved it. Thanks.”

  • “If you find it hard to believe that scallops and tomato sauce go together, try this recipe.It was ABSOLUTELY fabulous!This is one to make many times over.Thanks!”

  • “So easy, so healthy so good.Used fresh rosemary, thyme and basil instead of italian seasoning-cooking the thyme and rosemary with the garlic and adding basil to the end product.”

  • “This is so easy and so enjoyable – loved the scallops over pasta .I have to confess that scallops are not my favorite but this recipe raised them way up there. Just look at the Nutricional facts too – A winner all round”

  • “Very good recipe…I did cut down on the red pepper flakes as we do not like too much heat…”

  • “One of the best recipes I’ve come across lately. Easy to make.I did not add the red pepper, and used olive oil instead of vegetable oil.It was excellent.Next time I will try the red pepper.”

  • “Fast, easy, loved it!Made the recipe with scallops and also another time substituted scallops for one chicken breast cooked and cubed.Turned out great on both counts.”

  • “Fast and easy.Family loved it.Thanks.”

  • “This was just excellent. The scallops and sauce were done to perfection….oh so easy and fast. Impressive looking on the plate too.”

  • “Excellent!!!The scallops virtually melted in my mouth – the cooking time and method were dead-on.The only thing I did differently was sub a fresh chili pepper for the dry flakes, and since my herb garden is doing so well right now, I replaced the italian seasoning with about a tablespoon each of fresh oregano, basil, marjoram, and parsley.I HIGHLY recommend the fresh herbs here – the sauce is barely cooked (vs. long-simmered), and I think the fresh herbs made the sauce taste so fresh!I used quartered cherry tomatoes, angelhair pasta, and we also put a tiny bit of feta & parmesan on top.This is really really quick and really really good.Thank you!!”

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