Brushetta ScallopsUser Submitted Recipe
Thin spaghetti or angel hair
1 lb fresh Sea Scallops
EVOO & butter
1 1/2 cups chopped Roma Plum tomatoes
2 tblsp diced red onion
1 large clove garlic, finely minced
1 tblsp Cilantro
1 tblsp Dried Italian Seasoning
1 tblsp Italian Parsley
2 tblsp olive oil
1/2 tsp red wine vinegar
1/4 tsp salt
Dash of ground pepper
1/4 tsp garlic salt
Combine Brushetta ingredients in a bowl, cover and refrigerate. Best if done the day before to allow the flavors to come together and intensify, as well as being a time saver.
Cut scallops into bite size portions, whether that means leaving it whole or cutting them in half or quarters.
They should be uniform in size, so they cook evenly.
Place prepared scallops into a bowl and toss with Greek Seasoning, salt & pepper.
In a hot non-stick skillet, add enough EVOO and butter for cooking.
Place scallops in skillet and allow them to cook until they are golden brown on the first side before turning and repeating the process.
In a pot of boiling, salted and oiled water, cook pasta until done.
Drain pasta and plate up.
Season with salt/pepper and butter and lightly toss to combine.
Spoon scallops on top of pasta.
Spoon Brushetta mixture over the top and serve with toasted garlic bread.