Scallops and Linguine in Marinara Sauce
Ingredients
12 oz/340 g dry linguine or spaghetti, cooked per
package directions
1 pound/454 g bay scallops, thawed if frozen
1/2 cup/125 mL chopped onion
1 small zucchini, cubed
1 tsp/5 mL Watkins Onion Liquid Spice
1 can (28 oz/890 g) crushed tomatoes in tomato purée
1 tbsp/15 mL light brown sugar
2 tsp/10 mL red wine vinegar
1-1/2 tsp/7.5 mL Watkins Oregano
1 tsp/5 mL Watkins Garlic Liquid Spice
1/4 tsp/1.2 mL salt, if desired
1/4 tsp/1.2 mL Watkins Red Pepper Flakes
Directions
In nonstick skillet or saucepan, sauté scallops in their own liquid (add a bit of water if needed) just until they begin to turn opaque, 2 to 3 minutes. Remove from skillet with slotted spoon and keep warm; discard liquid. In same skillet, sauté the onion and zucchini in the Onion Liquid Spice until crisp-tender. Add the crushed tomatoes and remaining ingredients; bring to a boil and cook 5 minutes. Add scallops and heat through. Serve over cooked pasta.
Makes 8 servings.
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