Use a 2 quart saucepan. Place in the olive oil and garlic. Lightly brown the garlic on medium temperature. Add the tomatoes, then add remaining ingredients except the scallops. Cook on low heat, at slow boil for 20 minutes. Add the scallops and cook another 5 minutes. If using scallops larger than 1/2 inch cook 7 minutes. Cook pasta according to instructions on package. Drain completely. Place pasta in large bowl and pour scallops and sauce over. Serve. Makes 4 servings. NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed. Posted to MC-Recipe Digest by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 353 (40%)|
|Amt Per Serving||% DV|
|Total Fat 39.2g||52 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 37mg||11 %|
|Sodium 197.8mg||7 %|
|Potassium 1282.2mg||34 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 90.7g|
|Protein 29.7g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 878
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.