Scallops with Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. It's a great, healthy way to fix scallops, she promises. Ingredients:
6 ounces uncooked penne pasta |
1/4 cup chopped sun-dried tomatoes (not packed in oil) |
3/4 cup hot water |
4 cups fresh broccoli florets |
1/2 cup reduced-sodium chicken broth |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 pound bay scallops |
1 teaspoon lime juice |
1 teaspoon minced fresh basil |
1/4 teaspoon salt |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside.
2. Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside.
3. In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque.
4. Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese. Yield: 4 servings.
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