Scallops & Pasta

Scallops & Pasta
Servings: 4 to 6


  • 3 tablespoons olive oil
  • 2 large onions, cut into strips
  • 3 sweet peppers (assorted colors), cored and cut into strips
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 28 ounce can whole peeled tomatoes with juice, broken up
  • 1 1/2 pounds sea scallops
  • 1/2 cup flat-leaf parsley
  • 1 pound perciatelli (bucatini)

Make It

1. In large skillet, heat olive oil over medium-high heat. Add onions and peppers; saute until softened, about 10 minutes. Add garlic, salt and pepper and tomatoes with juice; simmer 10 minutes over medium heat, stirring occasionally. Add scallops, tucking them in among peppers; cook, turning scallops over once, until they are cooked through, about 6 minutes. Stir in parsley. Serve with pasta, cooked according to package directions.