This is so good served over angel hair or polenta, if you prefer those to linguine, but you can also serve it with fries or rice. This delicious dish features plenty of herbs and spices to bring out the lovely seafood flavor, and it is a nice thing to make if you are having another couple over for dinner. This makes enough for four people (or six if you are going to serve bread on the side and perhaps a tossed salad too) and the flavors are amazing.
The homemade tomato sauce is especially impressive, and much nicer than anything bottled. This sauce is made with tomatoes, garlic, herbs, and a pinch of sugar. Some Italian cooks like to add a small pinch of ground cinnamon to tomato-based sauces. This might sound strange if you are only familiar with sweet cinnamon recipes, but try it – tomatoes are naturally sweet and the cinnamon suits the flavor of the sauce.
When you pan-fry or grill scallops, they are ready when the top and bottom are golden brown and crusty but the inside is still translucent. Since the scallops in this recipe are stirred into the sauce, browning the outside does not matter because you will not be able to see the seafood, so just cook them until they are nearly done, then add the sauce and cook for another minute or so. You can taste one scallop to ensure it is cooked before serving if you like.
- 2 lbs sea scallops
- ½ teaspoon crushed red pepper
- 3 garlic cloves
- ½ teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons chopped red onion, for garnish
- 8 chopped basil leaves, for garnish
- 4 portions hot cooked linguine, to serve
- 2 smashed garlic cloves
- 5 chopped fresh basil leaves
- ¼ teaspoon dried oregano
- 3 teaspoons olive oil
- ¼ teaspoon white sugar
- 16 oz can crushed plum tomatoes
- Salt and black pepper, to taste
- First make the marinara sauce.
- Sauté the garlic in the olive oil.
- Stir in all the other ingredients.
- Simmer over a low to medium heat for 30 minutes, stirring occasionally.
- Next cook the scallops.
- Heat the oil in a pan and sauté the garlic for a couple of minutes over a moderately high heat.
- Add all the herbs and spices, and cook for 1 more minute.
- Add the scallops and cook for a couple of minutes, just until they turn opaque.
- Add the marinara sauce and bring the mixture to a simmer.
- Reduce the heat and cook for 2 minutes over a low flame.
- Serve the scallop marinara over the linguine.
- Garnish with the red onion and fresh basil.
If you quickly glance at this picture, it could be anything underneath the marinara sauce, but if you look more closely you can see the edge of a juicy sea scallop poking out. This meal is easy to make and you can serve it with linguine or your favorite kind of pasta, perhaps offering bread on the side too. You will love the fresh flavors in the marinara sauce. For the best results, serve the marinara sauce and scallop mixture over piping hot linguine. Everyone will be impressed with this dish, because it is every bit as good as what you could expect in a fine Italian restaurant.
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