Total Steps
5
Ingredients
9
Tools Needed
3
Related Article
http://kissmyspatula.com/2009/06/08/fresh-pineapple-sorbet/Ingredients
- 12 pieces medium shrimp, deveined and peeled
- salt and pepper(optional)
- 1 can diced tomatoes (with juice)
- 1/2 cup cherry tomatoes
- 1 packet linguine
- 1/2 cup fresh basil leaves, torn into small pieces
- 2 cloves garlic, minced
- 4 teaspoons olive oil
- 4 pieces scallop, washed and patted dry
Instructions
Step 1
Season shrimp and scallop with salt and pepper (in separate bowls), and set aside.
Step 2
Heat a deep large pan with olive oil. Add shrimp and cook until opaque, about 3 minutes. Transfer to a bowl and set aside.
Step 3
Re-using the same pan, add 1 teaspoon of oil and garlic. Cook over medium heat until golden brown. Add canned tomatoes with juice and 1 to 1.5 cups of water, then bring to a boil. Reduce heat, simmer and stir occasionally until the tomatoes soften and the sauce is saucy. Remove sauce from heat and stir in cherry tomatoes.
Step 4
For the scallops: Add 1 teaspoon of oil to the pan. Stir in minced garlic and cook until fragrant. Place scallops in the pan and cook until browned on both sides. Set aside.
Step 5
Once pasta is al dente, drain and return it to the pot. Stir in the tomato sauce, shrimp, and basil. Season with salt and pepper (optional). Toss with scallops and serve.