Mediterranean Scallops and Artichoke- Mushroom Pasta |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
12 ounce(s) sea scallops |
1/4 cup(s) shrimp scampi sauce |
4 ounce(s) baby portabella mushrooms pre sliced |
1 small red pepper cut into slices |
2 medium yellow squash cut into slices |
2 small zucchini cut into slices |
2 plum tomatos cut into slices |
1 can(s) quartered artichoke hearts |
3 tablespoon(s) grated parmesan cheese |
1 box(es) italian herb pasta mix |
1/2 cup(s) white wine |
5 tablespoon(s) eevo |
1 1/2 teaspoon(s) italian seasoning |
1/2 teaspoon(s) salt |
Directions:
1. Prepare pasta through step 2 (10 min)
2. Begin scallop recipe (5min)
3. Continue pasta and then scallops (5 min)
4. Complete both and serve (15 min)
5. Scallops
6. combine squash zucchini tomatoes 1/4 cup wine 2 tbsp evoo italian seasoning, salt, and pepper. Arrange in an even layer in baking pan, pour remaining evoo over veggies
7. combine scallops, ,1 tbsp evoo, salt and pepper. Arrange scallops on top of veggies. Broil 8-10 min or until scallops begin to brown on top
8. Add scampi sauce then toss to coat veggies and scallops. serve immediately
9. Artichoke-Mushroom Pasta
10. Preheat large saute pan on medium high 3 min. cut pepper into thin strips. place 2 tbsp oil in pan, then add peppers and mushrooms, cook and stir 3 min
11. stir in artichokes 1 1/2 cup water 1/4 cup wine and contents of seasoning packet, bring to a boil.
12. Stir in pasta. cover and reduce heat to medium low, cook and stir 10 min or until pasta is tender. sprinkle with cheese and serve.
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