Scallop Whole-Wheat Pasta

"An easy and delicious seafood pasta dish. People will think you're a fancy chef. Serves four unless you really like scallops (like I do). Then it serves two...or maybe one. Get away from my scallops!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
  • Dry each scallop thoroughly and season with salt and pepper.
  • Warm the olive oil in a frying pan on a high heat.
  • Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
  • After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
  • Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
  • Add the white wine and stir to form a sauce then season with salt and pepper.
  • Coat the pasta with the sauce and add scallops.
  • Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

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Tweaks

  1. This recipe is meant to be light and healthy. However, I had some leftovers from this dish that I lightly coated with Bertolli Creamy Basil Alfredo sauce and it was delicious.
     

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