Fast n Fancy: Bowtie Pasta with Scallops
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 306.2
- Total Fat: 8.3 g
- Cholesterol: 7.4 mg
- Sodium: 41.6 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 3.7 g
- Protein: 11.9 g
View full nutritional breakdown of Fast n Fancy: Bowtie Pasta with Scallops calories by ingredient
Introduction
Very quick to make meal that looks fancy, taste like it took hours, and cost very little. This will make 2 generous servings (only 612 calories each) or 4 smaller servings (a mere 306 calories each) Very quick to make meal that looks fancy, taste like it took hours, and cost very little. This will make 2 generous servings (only 612 calories each) or 4 smaller servings (a mere 306 calories each)Number of Servings: 4
Ingredients
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Scallops - 6 large
Barilla Farfalle - 1/2 box (uncooked)
1/2 Yellow Bell Pepper (diced)
1/2 Orange Bell Pepper (diced)
1/2 Red Bell Pepper (diced)
4-5 Scallion Stalks (green onions) sliced, including half of stalk
Crushed or Minced Garlic (to taste, but a tbls is good)
1 Cup of any premade spaghetti sauce
Olive Oil (for saute, bout 2 tbls)
Salt, Pepper, Oregano, Dill, Basil
Directions
Prep: 10 Minutes
- Dice and slice all the veggie components and set to the side so theyre ready
- Slice the 6 scallops in half so you have 12 thinner rounds
- Put pasta on to boil
Cook: 10 Minutes
- Put pasta in boiling water, cook to taste
- While pasta is cooking, put a large skillet on little higher than medium heat and add the olive oil
- When oil is ready, add sliced scallions and garlic, let them sweat a few secs to enhance flavor
- Gently place scallion rounds in the pan, be sure to shift them a little to be sure they aren't sticking
- Sprinkle all the spices over top of scallop rounds
- Let scallops cook about 3-4 mins, flip and let cook another 3-4 mins (be careful they dont over cook and get rubbery)
- Remove scallops when they are cooked, set aside
- Toss peppers into pan and stir/toss generously, sorta stirfry style (I prefer my peppers with some crunch left in them, but you're welcome to cook them until soft)
- When peppers are cooked to taste, add cup of spag sauce and stir so all is blended
- Add scallops back to sauce
- Add drained pasta to sauce and toss
Voila! You've got a colorful, cheap meal that was Fancy n Fast.
Serve with a nice salad and you're good to go.
Number of Servings: 4
Recipe submitted by SparkPeople user SANSMAYHEM.
- Dice and slice all the veggie components and set to the side so theyre ready
- Slice the 6 scallops in half so you have 12 thinner rounds
- Put pasta on to boil
Cook: 10 Minutes
- Put pasta in boiling water, cook to taste
- While pasta is cooking, put a large skillet on little higher than medium heat and add the olive oil
- When oil is ready, add sliced scallions and garlic, let them sweat a few secs to enhance flavor
- Gently place scallion rounds in the pan, be sure to shift them a little to be sure they aren't sticking
- Sprinkle all the spices over top of scallop rounds
- Let scallops cook about 3-4 mins, flip and let cook another 3-4 mins (be careful they dont over cook and get rubbery)
- Remove scallops when they are cooked, set aside
- Toss peppers into pan and stir/toss generously, sorta stirfry style (I prefer my peppers with some crunch left in them, but you're welcome to cook them until soft)
- When peppers are cooked to taste, add cup of spag sauce and stir so all is blended
- Add scallops back to sauce
- Add drained pasta to sauce and toss
Voila! You've got a colorful, cheap meal that was Fancy n Fast.
Serve with a nice salad and you're good to go.
Number of Servings: 4
Recipe submitted by SparkPeople user SANSMAYHEM.
Member Ratings For This Recipe
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