Pasta With Scallops

"This is a recipe from La Costa Spa. It's low calorie but high flavor."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
11
Serves:
3
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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
     
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Tweaks

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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