Fast & Easy Bowties & Scallops

Fast & Fancy Bowties & Scallops

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Type – Italian/Fish

Creator – Gigi Siguenza

Yields – 4 Servings

Ingredients:

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Scallops - 6 large

Bowtie Pasta - 1/2 box (uncooked)

1/2 Yellow Bell Pepper (diced)

1/2 Orange Bell Pepper (diced)

1/2 Red Bell Pepper (diced)

4-5 Scallion Stalks (green onions) sliced, including half of the stalk

Crushed or Minced Garlic (to taste, but a tbls is good)

1 Cup of any premade spaghetti sauce

Olive Oil (for saute, bout 2 tbls)

Salt, Pepper, Oregano, Dill, Basil (all to taste)

Prep: 10 Minutes

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- Dice and slice all the veggie components and set to the side so they’re ready

- Slice the 6 scallops in half vertically (so you have 12 thinner rounds)

- Put pasta on to boil

Cook: 10 Minutes

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- Put pasta in boiling water, cook to taste

- While pasta is cooking, put a large skillet on little higher than medium heat and add the olive oil

- When oil is ready, add sliced scallions and garlic, let them sweat a few secs to enhance flavor

- Gently place scallion rounds in the pan, be sure to shift them a little to be sure they aren't sticking

- Sprinkle all the spices over top of scallop rounds

- Let scallops cook about 3-4 mins, flip and let cook another 3-4 mins (be careful they dont over cook and get rubbery)

- Remove scallops when they are cooked, set aside

- Toss peppers into pan and stir/toss generously, sorta stirfry style (I prefer my peppers with some crunch left in them, but you're welcome to cook them until soft)

- When peppers are cooked to taste, add cup of spag sauce and stir so all is blended

- Add scallops back to sauce

- Add drained pasta to sauce and toss

Serve with a nice salad and you're good to go.

Nutritional Info:

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Servings Per Recipe: 4

Amount Per Serving

Calories: 306

Total Fat: 8

Total Carbs: 48.7 g

Protein: 11.9 g