- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2010
- 12 oz spaghettini
- 16 sea scallops (about 14 oz/400 g)
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 oz pancetta coarsely chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon hot pepper flakes
- 1/4 teaspoon pepper
- 1 can (19 oz/540 mL) whole tomatoes
- 2 tablespoons chopped fresh parsley
MethodIn large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.
Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.
In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.
Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.
Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.
More scallop recipes:
Nutritional facts Per each of 6 servings: about
- Sodium 810 mg
- Protein 20 g
- Calories 372.0
- Total fat 10 g
- Potassium 465 mg
- Cholesterol 28 mg
- Saturated fat 3 g
- Total carbohydrate 49 g
- Iron 26.0
- Folate 58.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 23.0