Scallops & Pasta in Tomato-Orange Sauce
For a slight kick, add 1/4 teaspoon of cayenne to the sauce as it cooks. If you can't find fresh basil, substitute fresh flat-leaf parsley or mint.
  • 8 ounces linguine
  • 1 tablespoon olive oil
  • 3/4 pound bay scallops or quartered sea scallops
  • 3 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh basil

1. In large pot of boiling water, cook linguine according to package directions; drain.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add scallops and garlic, and cook 3 minutes until scallops are just cooked through. Remove with a slotted spoon.

3. Add tomatoes, orange juice, and salt, and cook 5 minutes until tomatoes have softened and the sauce is thick.

4. Return scallops to skillet, along with basil and cook 30 seconds until scallops are heated through. Transfer scallop mixture to a large bowl, add pasta, and toss to combine.

Nutritional Information
Per serving: 351 calories, 5.4g total fat, 0.7g saturated fat, 2.7g monounsaturated fat, 1g polyunsaturated fat, 2.7g dietary fiber, 23g protein, 52g carbohydrate, 28mg cholesterol, 442mg sodium.
Good source of: selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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