Scallops with Herbed Tomato Sauce
Scallops grilled to perfection with an easy, homemade sauce.
Servings - 4 servings
Ingredients
- 12 oz frozen scallops
- 2 tsp olive oil to brush on scallops
- Salt/Pepper to sprinkle on scallops
- 1/4 cup olive oil
- 1/2 cup fresh chopped herbs basil, mint, rosemary and parsley
- 2 cups cherry tomatoes
- 1 lb. mini penne pasta
- Salt and pepper to taste
- 4 corn cobs
Instructions
- Thaw, rinse and pat dry the scallops. Place on skewers and brush with olive oil and sprinkle with salt and pepper. Grill for 3-4 minutes on each side. Grilling time may vary depending on size of scallops. My scallops were really small. Larger scallops will take longer to cook through.
- In medium saucepan, cook pasta according to package instructions. Drain and then toss with below sauce.
- In large skillet, add 1/4 cup olive oil with fresh herbs, salt and pepper, and halved cherry tomatoes. Saute for 3-5 minutes, or until tomato skins start to peel away. Remove from heat. Note: If you don't want to grill the scallops, then saute them first in the olive oil with the fresh herbs, then add the tomatoes.
- Toss pasta, grilled scallops, and herbed tomato sauce.
- Cook corn cobs in boiling water for 4-5 minutes, or in a microwavable dish covered with plastic wrap for 2-2.5 minutes per ear.
- Serve Scallops with Herbed Tomato Pasta and Corn Cobs.