Yield: 4 servings
Ingredients:
1 1/4 pounds fresh or frozen sea scallops
1/4 teaspoon ground black pepper
1 (14.5 ounce) can no-salt-added diced tomatoes
2 teaspoons olive oil
1/2 cup dry red wine
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/4 cup kalamata olives, pitted and quartered
6 ounces packaged dried whole grain or multigrain fettuccine, cooked according to package directions
1 tablespoon thinly sliced fresh basil
Directions:
- To prepare the scallops
- 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. \
- over 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.