• 1 pound sea scallops
• 1 tablespoon olive oil
• 1/2 pound dried pasta
• 4 Roma tomatoes, chopped
• 1/2 bunch cilantro, chopped
• 2 tablespoons balsamic vinegar
• Juice of 1 lime (about 2 tbsp)
• 1 shallot, minced, or 2 tbsp green onion, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
Preparation Instructions
1. Cook pasta according to package directions and drain. Set aside. Keep warm.
2. in a non-stick sauce pan sauté the scallops in 1 tablespoon olive oil for 2-4 minutes, turning and stirring frequently. Set aside.
3. Combine remaining ingredients in saucepan. Mix. Heat 2-3 minutes.
4. Add scallops to sauce and heat through. Toss quickly with pasta. Serve immediately.
Scallops and Tomato Pasta