Spicy Scallops With Rotini & Red Sauce
May 20, 2015
Categories: Dinner, Main Dish, Shellfish, Scallops, Pasta, Fruit, Tomato, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Canned Tomatoes more
"Pan fried sea scallops (the large type) on a bed of rotini and tomato sauce. Serve with a green salad or steamed broccoli."
- 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
Cook pasta according to package instructions, drain, and keep warm.
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.
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.
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.
Combine tomato mixture and pasta; toss.
Spoon pasta onto plates; top with scallops, and sprinkle with remaining parsley.
Tips & Variations
No special items needed.