Recipe Library
Pan-Seared Scallops with Tomato, Olives and Fresh Basil
Golden scallops develop a crisp, caramelized edge that gives way to a sweet, tender center. They rest over whole-grain fettuccine while a glossy sauce of tomatoes, red wine, garlic, and briny kalamata olives clings to every strand, finished with a scattering of fresh basil that lifts each bite.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 356
- Protein
- 31g
- Carbs
- 42g
- Fat
- 5g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 439mg
Ingredients
- 1 1/4 lb fresh or frozen sea scallops
- 1/4 tsp ground black pepper
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 2 tsp olive oil
- 1/2 cup dry red wine
- 2 clove garlic, minced
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup kalamata olives, pitted and quartered
- 6 oz packaged dried whole grain or multigrain fettuccine, cooked according to package directions
- 1 tbsp thinly sliced fresh basil
Instructions
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.