Garlic Pasta with Lemony Scallops and Tomatoes- 5pts Recipe

6

Ingredients

Yields 6 servings
8 oz uncooked pasta, linguine variety
2 tsp olive oil
1 pound(s) scallops, sea variety, (about 20)
2 cup(s) grape tomatoes, or cherry tomatoes, each cut in half
2 medium garlic clove(s), minced
1/2 tsp table salt
1/4 tsp crushed red pepper flakes
1/4 cup(s) basil, fresh, sliced
2 Tbsp fresh lemon juice

Preparation

Step 1

Cook the linguine according to package directions; drain.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.

Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving.