Spicy Scallops With Rotini & Red Sauce

Prep Time
Cook Time
Ready In

"Pan fried sea scallops (the large type) on a bed of rotini and tomato sauce. Serve with a green salad or steamed broccoli."

Original recipe yields 2 servings


  • Serving Size: 1 (403 g)
  • Calories 236.6
  • Total Fat - 6.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 29.5 mg
  • Sodium - 581.1 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.1 g
  • Protein - 19 g
  • Calcium - 52 mg
  • Iron - 1.9 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook pasta according to package instructions, drain, and keep warm.

Step 2

Combine the flour, chili powder and paprika in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag and seal. Shake to coat scallops.

Step 3

Heat the 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.

Step 4

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. Remove from heat and stir in 2 tablespoons parsley.

Step 5

Combine tomato mixture and pasta; toss.

Step 6

Spoon pasta onto plates; top with scallops, and sprinkle with remaining parsley.

Tips & Variations

No special items needed.

1 Reviews


Very good dish which we enjoyed. They are spicy so if you like less spicy food just use less red pepper and chili powder. The doubled everything without any problems - next time I will keep the chili powder at the lower amount though. Thanks for sharing!


review by:
(29 Feb 2016)