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Spicy Scallops in Red Sauce

Yield 2 servings (serving size: 2 cups pasta mixture, 5 ounces scallops, and 1 1/2 teaspoons parsley)

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)

Nutrition Information

  • calories 452
  • caloriesfromfat 13 %
  • fat 6.7 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.9 g
  • protein 29.3 g
  • carbohydrate 65.7 g
  • fiber 1 g
  • cholesterol 37 mg
  • iron 2.3 mg
  • sodium 686 mg
  • calcium 121 mg

How to Make It

  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.