Spicy Scallops in Red Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
1/8 teaspoon salt |
1/2 pound sea scallops |
2 teaspoons olive oil |
1 garlic clove, minced |
1 teaspoon cornstarch |
1/2 teaspoon sugar |
1/2 teaspoon dried oregano |
1/8 teaspoon ground red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
3 tablespoons chopped fresh parsley, divided |
2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta) |
Directions:
1. 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.
2. 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.
3. 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.
4. Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.
|
|