mediterranean scallops

mediterranean scallops

prep time: 5 minutes
cook time: 20 minutes
ready in: 25 minutes

makes: 4 servings, 12 ounces each


  • 1 Tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons minced shallots
  • 14.5 oz. can whole peeled tomatoes with juices (no-salt added)
  • 8 oz. can tomato sauce (no-salt added)
  • 1 Tablespoon dried basil, crushed
  • pinch crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb sea scallops, cut crosswise in half
  • 8 oz. linguine

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook linguini al dente according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium heat, add garlic and shallots, saute for 1 minute.
  3. Chop tomatoes, stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
  4. Simmer for about 10 minutes.
  5. Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
  6. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
  7. Top with scallops mixture.
  8. Garnish with fresh basil leaves, if desired.
  9. Serve immediately.

Tip: Serving suggestion: Serve with tossed green salad and Italian bread.

per serving: 290 calories, 7g total fat, 1g saturated fat, 20mg cholesterol, 560mg sodium, 43g carbohydrates, 4g dietary fiber, 15g protein