Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 1995

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

452 calories; calories from fat 13%; fat 6.7g; saturated fat 0.8g; mono fat 3.4g; poly fat 0.9g; protein 29.3g; carbohydrates 65.7g; fiber 1g; cholesterol 37mg; iron 2.3mg; sodium 686mg; calcium 121mg.
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