3 T. all-purpose flour
\n1\/2 tsp. chili powder
\n1\/2 tsp. paprika
\n1\/8 tsp. salt
\n1\/2 lb. sea scallops
\n2 tsp. olive oil
\n1 garlic clove, minced
\n1 tsp. cornstarch
\n1\/2 tsp. sugar
\n1\/2 tsp. dried oregano
\n1\/8 tsp. ground red pepper
\n1 (14.5-oz.) can diced tomatoes, undrained
\n3 T. chopped fresh parsley, divided
\n2 C. hot cooked rotini (about 4 oz. uncooked short spiral pasta)<\/p>\n
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.
\nHeat 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 T. parsley. Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.<\/p>\n
Yield: 2 servings
\nServing size: 2 C. pasta mixture, 5 oz. scallops, and 1 1\/2 tsp. parsley<\/p>\n
Calories: 452
\nFat: 6.7g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. all-purpose flour 1\/2 tsp. chili powder 1\/2 tsp. paprika 1\/8 tsp. salt 1\/2 lb. sea scallops 2 tsp. olive oil 1 garlic clove, minced 1 tsp. cornstarch 1\/2 tsp. sugar 1\/2 tsp. dried oregano 1\/8 tsp. ground red pepper 1 (14.5-oz.) can diced tomatoes, undrained 3 T. chopped fresh parsley, divided 2 C. hot cooked rotini (about 4 oz. uncooked short spiral pasta) Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake…<\/p>\n