CrazyExpat Posted October 5, 2012 Report Share Posted October 5, 2012 Makes 4 Servings Ingredients: • 1 tablespoon mustard seeds • 2 teaspoons olive oil • 1 small onion, minced • 2 cloves garlic, minced • 2 cups chopped, diced tomatoes • l' cup chicken stock • 1 teaspoon Dijon mustard, or to taste • Salt to taste • Freshly ground black pepper • 1 pound bay scallops • 1 pound angel hair pasta, (cappellini) Cooking Instructions: 1. In a large sate pan over medium-high heat, add the mustard seeds and shake the pan to keep them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and onions. 2. Cook the onions for about 5 minutes until they turn golden, and then add the garlic and cook until the garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for about 5 minutes for the flavors to blend. 3. Rinse the scallops and remove the thick, tough muscles on the side of the scallops. Pat the scallops dry with a paper towel. 4. Add the scallops to the tomato sauce and turn up the heat to medium. Cook the scallops in the sauce for about 5 minutes. 5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain. 6. Transfer the pasta to a warm bowl and serve with sauce. Nutritional Information: Per Serving: about 2 cups calories: 251 Fat:5g carbohydrates:16g Protein: 2Sg Fiber: Sg Sodium: 479mg Saturated Fat: 19 Sugar: 8g Link to comment Share on other sites More sharing options...
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