Ingredients
- 1 pound fresh or frozen bay scallops
- 1/2 cup dried orzo pasta
- 1 12-ounce eggplant, peeled (if desired) and coarsely chopped (3 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 small red sweet pepper, chopped (1/2 cup)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14-1/2 ounce can diced tomatoes, drained
- 1 8-ounce can tomato sauce
- 2 teaspoons dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fine dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Fresh marjoram sprigs (optional)
Preparation
Step 1
1) Thaw scallops, if frozen. Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain.
2) Meanwhile, in a large nonstick skillet cook eggplant, onion, sweet pepper, and garlic in hot oil over medium heat for 4 to 5 minutes or until onion is tender. Stir in cooked pasta, tomatoes, tomato sauce, basil, salt, and black pepper. Bring to boiling. Transfer pasta mixture to the prepared casserole.
3) Rinse scallops; pat dry with paper towels. Place scallops on top of pasta mixture. In a small bowl combine bread crumbs and cheese; stir in melted butter. Sprinkle over scallops.
4) Bake, uncovered, for 20 to 25 minutes or until scallops are opaque. If desired, garnish with marjoram.