Directions:
- Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
- Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
- Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.
- Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.94 Kcal (1323 kJ) | ||
| Calories from fat | 59.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1055.53mg | 44% | |
| Potassium | 495.18mg | 11% | |
| Total Carbs | 36.23g | 12% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 28.98g | 58% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 149.22 Kcal (625 kJ) | ||
| Calories from fat | 27.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 10% | |
|---|---|---|---|
| Cholesterol | 21.95mg | 15% | |
| Sodium | 498.53mg | 44% | |
| Potassium | 233.88mg | 11% | |
| Total Carbs | 17.11g | 12% | |
| Sugars | 0.85g | 7% | |
| Dietary Fiber | 1.13g | 10% | |
| Protein | 13.69g | 58% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 0.9mg | 11% | |
| Calcium | 18.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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