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Mediterranean Scallops

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Ingredients

Adjust Servings:
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

Nutritional information

389.6
Calories
48 g
Calories From Fat
5.4 g
Total Fat
0.8 g
Saturated Fat
37.5 mg
Cholesterol
203.6 mg
Sodium
55.7 g
Carbs
4 g
Dietary Fiber
6.4 g
Sugars
28.5 g
Protein
347 g
Serving Size

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Mediterranean Scallops

Features:
    Cuisine:

    Delicious & healthy--how can you lose!! Didn't want to pay the price for shallots so used the white of green onions. Also used the diced canned tomatoes and sauteed some fresh mushrooms as suggested by others. Fantastic Mille, thanks for sharing!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mediterranean Scallops, Very healthy and delicious to boot!, Delicious & healthy–how can you lose!! Didn’t want to pay the price for shallots so used the white of green onions. Also used the diced canned tomatoes and sauteed some fresh mushrooms as suggested by others. Fantastic Mille, thanks for sharing!, Made this tonight for dinner – very good!! We think next time we will drain the tomatoes as it seemed to make it a little watery. Maybe add some parmesean cheese…


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    Steps

    1
    Done

    In a Large Skillet, Heat Oil Over Medium Heat; Add Garlic and Shallots, Saut For 1 Minute.

    2
    Done

    Chop Tomatoes.

    3
    Done

    Stir in Tomatoes and Juice, Tomato Sauce, Herbs, Salt and Pepper.

    4
    Done

    Simmer For About 10 Minutes.

    5
    Done

    Stir in Scallops and Continue to Gently Cook About 5 Minutes, Only Until Scallops Are Cooked Through.

    6
    Done

    Meanwhile, Cook Linguine According to Al Dente Package Directions.

    7
    Done

    Drain Pasta and Divide Evenly Among Four Warm Pasta Bowls About 1 Cup Each.

    8
    Done

    Top With Scallops Mixture.

    9
    Done

    Garnish With Fresh Basil Leaves, If Desired.

    10
    Done

    Serve With Tossed Green Salad and Italian Bread.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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