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Categories:
pepper garlic olive oil horizontally fresh basil fresh basil sprigs olive oil onion clove garlic tomatoes
Viewed: 52 - Published at: 9 years agoIngredients
- 1 lb. Chipotle Pepper Pasta (or other pasta)
- 2 cloves garlic, finely chopped
- 2 T. olive oil
- 1 lb. sea scallops, sliced in half horizontally
- 2 T. fresh basil, chopped
- Fresh basil sprigs, for garnish
- Sauce:
- 2 T. olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 2, 14oz. cans whole tomatoes
Method
- 1. For sauce, heat olive oil in non-stick skillet over medium heat. Add onion, 1 clove garlic and a little salt and sautA for about 5 minutes, stirring occasionally, until just softened, but not colored. Add tomatoes with their juice and crush with fork.
- 2. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 5-8 minutes).
- 3. Meanwhile, in another skillet over medium-high heat, combine olive oil and 2 cloves garlic and cook for about 30 seconds, until just sizzling. Add scallops and 1/2 tsp. salt and cook over high heat for about 3 minutes, tossing until scallops are cooked through. Add the scallops to the tomato sauce, season with salt and pepper to taste, then stir gently and keep warm.
- 4. Drain the pasta. Place into large, shallow, preheated serving bowl. Add scallop sauce and basil and stir thoroughly. Garnish with fresh basil sprigs and serve immediately.
