Ingredients
- 1/2 pound (230g) dried pasta shapes
- 12 fresh or frozen scallops
- 1 tablespoon butter or oil, for sauteeing
- 1/2 chopped onion
- 2 minced garlic cloves
- Handful of vegetables (mushrooms, bell pepper or zucchini perhaps)
- 14 ounce (400g) jar creamy mushroom pasta sauce (or similar)
- Handful of grated mozzarella, cheddar or your favorite cheese
- Few fresh basil leaves (optional)
- Salt and black pepper, to taste
Method
- Cook the pasta until al dente (cooked but not too soft).
- Ensure the scallops are very dry (especially if you thawed them) and then saute them in butter or oil until just done.
- Cut them in half or quarters.
- Saute the onion and garlic for 2 minutes, then add the veggies and cook until tender.
- Drain the pasta and return it to the pot.
- Stir in the scallops, veggies, creamy pasta sauce, and a grinding each of salt and pepper.
- Sprinkle the cheese over the top and add some torn, fresh basil leaves if liked.
- Preheat the oven to 400 degrees F (200 degrees C) and bake until the cheese has melted.
- If you are making this ahead, it will need about 40 minutes to heat through.
Notes
You can serve this with a tossed green salad if you like.
I sometimes serve this with garlic bread for a real carb-feast!
Use any kind of pasta sauce you want, a tomato-based one would work too.
Throw in some chopped cooked bacon too if you like, or some walnut halves.
You might also like to add a pinch of mixed dried herbs to the pasta and scallop mixture.
I sometimes serve this with garlic bread for a real carb-feast!
Use any kind of pasta sauce you want, a tomato-based one would work too.
Throw in some chopped cooked bacon too if you like, or some walnut halves.
You might also like to add a pinch of mixed dried herbs to the pasta and scallop mixture.