Pan-Seared Scallops with Tomato, Olives, and Fresh Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) fresh or frozen sea scallops |
1/4 teaspoon(s) ground black pepper |
1 can(s) 14 1/2 ounce can no-salt-added diced tomatoes |
2 teaspoon(s) olive oil |
1/2 cup(s) dry red wine |
2 clove(s) garlic minced |
1/2 cup(s) reduced-sodium chicken broth |
1/4 cup(s) kalamata olives pitted and quartered |
6 ounce(s) dried whole grain or multigrain fettuccine cooked according to p |
1 tablespoon(s) thinly sliced fresh basil |
Directions:
1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
2. Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
3. For sauce: 3. Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
4. Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
5. Makes 4 servings (3/4 cup pasta, 3 or 4 scallops, and about 1/3 cup sauce per serving)
6. Nutrition Facts Per Serving:
7. * Calories: 356
8. * Protein(gm): 31
9. * Fat, total(gm): 5
10. * Carbohydrate(gm): 42
11. * Dietary Fiber, total(gm): 5
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