Ingredients
- 4 ounces dry rotini (cooked as directed, 2 cups cooked)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 pound fresh scallops (sea scallops)
- 2 teaspoons olive oil
- 1 clove garlic, peeled and minced
- 1 teaspoon cornstarch
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground red pepper
- 1 can (14 1/2 ounce) diced tomatoes, drained
- 3 tablespoons chopped parsley, divided
How to Make
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Step 1: Cook pasta according to package instructions, drain, and keep warm.
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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.
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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.
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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.
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Step 5: Combine tomato mixture and pasta; toss.
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Step 6: Spoon pasta onto plates; top with scallops, and sprinkle with remaining parsley.
We hope you enjoy this recipe!
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