Frank's Recipes! Spicy Scallops In Red Sauce

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Spicy Scallops In Red Sauce

Serving Size : 2

3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/2 pound sea scallops
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
14 1/2 ounces undrained diced tomatoes
3 tablespoons chopped fresh parsley, divided
2 cups hot cooked rotini, 4 ozs uncooked

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. Heat 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 tablespoons parsley. Combine tomato mixture and pasta; toss.

NOTE:
To serve, spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.

Serving size: 2 cups pasta mixture, 5 ounces scallops, and 1 1/2 teaspoons parsley.