2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta)
How to Make It
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.
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We enjoyed this, but the sauce was strictly ok. I used bay scallops and cooked them for a total of about 3 minutes. The last time I made this, I completely omitted the pasta and sauce, and served the scallops over a green salad. I think I'll just keep the scallop portion of this recipe for the future.
My husband and I love sea scallops but this recipe just didn't work for us. I knew there would be problems when it said to put the garlic and the scallops in a hot skillet with a little bit of olive oil for six minutes (three each side). The garlic burned -- no surprise. After I cooked the scallops and set them aside, they got soggy. The worst of it was the sauce, which didn't have much flavor. Altogether it was a soggy, flavorless mess. I won't make it again because there are lots of better Cooking Light scallops recipes.
This was very okay. The scallops were good, but we did not like them with the red sauce. They might be better with plainer pasta, tossed with oil and garlic perhaps. There are many better scallop recipes in my opinion.