Sauteed Scallops over Pasta and Fresh Campari Tomato-Basil Sauce

Ingredients for Scallops:

12 Scallops

Salt and pepper

5  tbsp Flour

2 tbsp olive oil

2 tbsp butter

juice from 1/4 lemon


1.   Mix the flour with salt and pepper, and dredge the scallops in this mixture.

2.   Heat a large saute pan over high heat, and add the olive oil and butter (If you prefer to only use olive oil that     is OK too).  Heat until sizzling.

3.   Add the scallops to  the pan, and sear.  Flip them over and sear the other side. Reduce heat to medium, and saute until the scallops are done.  Sprinkle with the fresh lemon juice.

Ingredients for Tomato Sauce:

3 tbsp Olive oil

1 tbsp butter

1 medium onion, finely chopped

3 cloves garlic, minced

12  – 1 4  Campari Tomatoes, quartered

4 tbsp chopped Fresh parsley

10 -12 leaves Fresh basil, torn

1 tbsp Fresh chives, chopped



red pepper flakes (optional)

1/4 cup White wine


1.  In a deep saute pan, add the olive oil and butter over medium heat.

2. Add the onion and garlic and saute for a few minutes, until fragrant.

3.  Turn the heat up to medium high, and add the tomatoes.  Let the tomatoes sizzle and cook for a few minutes, and then gently saute to incorporate with the onions and garlic.  Tomatoes should remain a bit chunky.

4.  Add the herbs, and mix well.  Add salt, pepper, and red pepper flakes to taste.

5.  Add the wine, and gently mix.

6.  Serve sauce over al dente pasta,  topped with your sauteed scallops, and Enjoy!


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