This is a simple delicious feast. Easy to make and very healthy!
Ingredients
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[title] => scallops, mixed species, raw, lrg
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[quantity] => 16.00
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[title] => oil, olive, extra virgin
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[title] => garlic, cloves, fresh
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[title] => dry penne pasta
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[title] => tomatoes, sun dried, oil pack, drained
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[method] => drained and thinly sliced
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[title] => herb, oregano, fresh, intl
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[1] => Array
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[title] => tomatoes, sun dried, oil pack, drained
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[title] => vinegar, red wine
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[title_custom] => red wine vinegar
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[title] => vinegar, balsamic
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[title] => tomato paste, cnd
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[title] => pepper, black
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[title] => oil, olive, extra virgin
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)
-
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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