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Pan-Fried Scallop Pomodoro
Date added: April 3, 2008
This is a simple delicious feast. Easy to make and very healthy!
- Servings: 4 change
- Calories per serving: 395
- Prep time: 15
- Cook time: 15
Ingredients
- 16 scallops, shelled
- 1 tbsp olive oil
- 1 garlic cloves, peeled and chopped
- 1 tsp fresh thyme
- 3 1/2 cups dry penne
- 4 tbsp sun-dried tomatoes in oil, drained and thinly sliced
- 4 fresh oregano, or thyme, sprigs
Tomato Dressing
- 2 tbsp sun-dried tomatoes in oil, drained and chopped
- 1 tbsp red wine vinegar
- 2 tsp balsamic vinegar
- 1 tsp tomato paste
- 1 tsp white sugar
- to taste salt
- to taste black pepper
- 2 tbsp olive oil
Recipe Method
1- Rinse the scallops and pat dry on paper towels. Place in a bowl and add the olive oil, crushed garlic and thyme. Cover with plastic wrap and chill in the refrigerator until ready to cook.
2- Bring a large pan of lightly salted water to a rolling bowl. Add the penne and cook according to the package directions.
3- Meanwhile, make the dressing. Place the sun-dried tomatoes in a small bowl. Add the vinegars, tomato paste, sugar, salt and pepper. Whisk well and then pour into a food processor.
4- With the motor running, pour in the oils in a steady stream to make a thick, smooth dressing.
5- Preheat a large, heavy pan over medium heat for about 5 minutes. Cook the scallops for 1 1/2 minutes on each side. Remove from the pan.
6- Drain the pasta and return to the pan. Add the sliced sun-dried tomatoes and dressing and toss. Top each portion with 4 scallops, garnish with fresh thyme or oregano sprigs and serve.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 395 | 20% |
| Fat 20g | 31% |
| Cholesterol 20mg | 7% |
| Sodium 128mg | 5% |
| Carbohydrates 37g | 20% |
Recipe submitted by
Linda Mitchell - Ask a question
Linda has published nine recipes, rated on average 5.00 out of 5 by one other member.
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