Spicy Scallops in Red Sauce
3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/2 pound sea scallops
2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons chopped fresh parsley, divided
2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta)
Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.
Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.
Yield: 2 servings (serving size: 2 cups pasta mixture, 5 ounces scallops, and 1 1/2 teaspoons parsley)
CALORIES 452 (13% from fat); FAT 6.7g (sat 0.8g,mono 3.4g,poly 0.9g); IRON 2.3mg; CHOLESTEROL 37mg; CALCIUM 121mg; CARBOHYDRATE 65.7g; SODIUM 686mg; PROTEIN 29.3g; FIBER 1g
Cooking Light, NOVEMBER 1995