Recipe by KIMMIE KOO
This came from a store ad a while back for their new sea food department. I cut it out and tried it, and it's definitely a keeper. Great flavor--if you want compliments, make this for dinner.
Top Review by Marg (CaymanDesigns)
So good!! Even the non-seafood lover in the family liked it. I couldn't find the tomatoes with balsamic vinegar and oil. I used the ones with basil, garlic and onions and then added about 3 Tbls. of vinegar to the recipe. I also cut back on the fresh basil since the tomatoes already had some in it. An easy dish to prepare with gourmet results. I served it with roasted asparagus.
- 1⁄4 cup extra virgin olive oil
- 5 garlic cloves, minced
- 1 lb bay scallop, drained well
- 2 (14 1/2 ounce) canshunts diced tomatoes with balsamic vinegar basil and oil, slightly drained
- 2 cups fresh basil leaves, cut into thin strips
- 8 ounces angel hair pasta, cooked al dente
- salt, to taste
- pepper, to taste
- Italian spices, to taste
Directions See How It's Made
- Place a large heavy skillet over medium heat, allow pan to heat up.
- Add oil and heat 1 minute.
- Add garlic and sauté 2 minutes, stirring constantly.
- Add scallops, season with salt, pepper, and seasonings to taste, and cook for 3 minutes or until opaque.
- Add tomatoes and basil and heat until throughly warmed, about 3 minutes, stirring constantly.
- Remove from heat, taste and adjust seasonings per your preference.
- Add pasta to the pan, toss to combine well, and enjoy.