Bay Scallops with Tomato Cilantro Pasta

By ldijoe

Ingredients

• 3 tbsp. olive oil
• 2 tbsp. fresh lime juice
• 1 tbsp. drained capers, chopped
• 4 Roma tomatoes, seeded and chopped
• 2 garlic cloves, finely chopped
• 1/4 tsp. cayenne pepper
• 1/4 cup chopped fresh cilantro or parsley, divided
• 1 lb. whole-grain pasta
• 1 lb. bay scallops, thawed if frozen

Preparation

Step 1

Preheat grill to high direct heat (400 degrees to 450 degrees

In small bowl combine oil, lime juice, capers, tomatoes, garlic, cayenne, 2 tablespoons of the cilantro and salt and pepper to taste. Set aside

Bring salted water to boil. Add pasta and cook according to package directions, drain. Add to tomato mixture, stir. Set aside.

Meanwhile, season scallops with salt and pepper to taste. Place in grilling foil packet; seal. Grill over direct heat 3 to 5 minutes or until scallops are opaque. Do not overcook Add to pasta mixture, toss. Top with remaining chopped cilantro.