Mediterranean Scallops

Name: Mediterranean Scallops
Ingredients: 1 tablespoon olive oil; 2 teaspoons minced garlic; 2 tablespoons minced shallots; 1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices); 1 (8 ounce) can no-salt-added tomato sauce; 1 tablespoon dried basil, crushed; 1 pinch crushed red pepper flakes; 1/4 teaspoon salt substitute; 1/4 teaspoon freshly ground black pepper; 1 lb sea scallops, cut crosswise in half; 8 -12 ounces linguine

11 ingredients

11 steps

Ingredients

1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons minced shallots
1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices)
1 (8 ounce) can no-salt-added tomato sauce
1 tablespoon dried basil, crushed
1 pinch crushed red pepper flakes
1/4 teaspoon salt substitute
1/4 teaspoon freshly ground black pepper
1 lb sea scallops, cut crosswise in half
8 -12 ounces linguine

Directions

1

In a large skillet, heat oil over medium heat; add garlic and shallots, saute for 1 minute.
2

Chop tomatoes.
3

Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
4

Simmer for about 10 minutes.
5

Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
6

Meanwhile, cook linguine according to al dente package directions.
7

Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
8

Top with scallops mixture.
9

Garnish with fresh basil leaves, if desired.
10

Serve with tossed green salad and Italian bread.
11

Serve immediately.