Pan-Seared Scallops with Tomato, Olives, and Fresh Basil
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- 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
- 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.
- 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.
- Makes 4 servings (3/4 cup pasta, 3 or 4 scallops, and about 1/3 cup sauce per serving)
- Nutrition Facts Per Serving:
- * Calories: 356
- * Protein(gm): 31
- * Fat, total(gm): 5
- * Carbohydrate(gm): 42
- * Dietary Fiber, total(gm): 5
This recipe is a personal recipe added by MelisaTX and has not been tested or endorsed by MyRecipes.
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