Lent is just around the corner, so that means meatless meals for some people. In a lot of cases, that means fish or seafood.
Here’s a tasty dish that fits the bill from True North Seafood (truenorthseafood.com), which for six generations has been fishing the waters of the Bay of Fundy, located between the Canadian provinces of New Brunswick and Nova Scotia.
It’s a keeper!
Scallops Marinara
12 ounces rotini
8 ounces bay scallops
Fresh basil leaves
Parmesan cheese
Salt
SAUCE:
3 teaspoons olive oil
2 garlic cloves, smashed
½ teaspoon basil
¼ teaspoon oregano
½ teaspoon crushed red pepper
1 16-ounce can tomatoes
1 green pepper, diced
Sea salt and ground pepper
Heat olive oil in a saucepan over medium heat. Add garlic and green pepper and saute for 2 to 3 minutes. Add tomatoes, basil, oregano, crushed red pepper, salt and pepper. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 20 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook on the box as directed.
Increase the heat of the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.
Drain the pasta and add to the skillet with the sauce; toss. Top with Parmesan cheese and fresh basil. Serve.
Yield: Serves 4 to 6.
3 thoughts on “CHEF JEFF: One Byte At A Time — Scallops Marinara”
MICHELLE HUOT February 1, 2018 at 4:19 pm
That does look worth pulling some pots and pans out for.
ReplyMICHELLE HUOT February 2, 2018 at 10:55 pm
I just want to verify that you are cooking the scallops in with the pasta? Can’t wait till I go to Koregers here in Frankfort and ask for dry bay scallops. They won’t have any idea what I am talking about. They’ll probably tell me to pick up a roll of paper towels on the way to the checkout. I’m not kidding. They have no idea about any damn thing here.
ReplyJeff Tiedeman February 3, 2018 at 11:30 am
The pasta is cooked separately and added to the sauce and scallops. And I’m not sure what you mean about dry scallops.
Reply