Spicy Pasta with Scallops

1 lb. sea scallops,
olive oil cooking spray
4 cloves fresh garlic, pressed
1 red or green jalapeño chili pepper finely minced add more to increase spicyness
1 medium yellow onion, chopped
1 28 oz. can chopped roma or regular tomatoes or 2 lb. fresh tomatoes, peeled, seeded and chopped
OPTIONAL - 1 roasted red bell pepper
1 tsp. of salt or to taste
1/2 tsp. of pepper
2 Tbsp. rinsed, drained, and minced capers
¼ cup white or light bodied red wine
3 ounces tomato paste (1/2 of a 6-oz. can)
2 Tbsp. chopped fresh basil
1/2 Tbsp. extra virgin olive oil
1 package of Pasta (your choice)
OPTIONAL - 3 tablespoons fresh shredded OPTIONAL - Parmesan or Asiago cheese –

Method:
1. Lightly spray a large non stick skillet or Dutch oven with cooking spray and heat on medium for 2 to 3 minutes. Sauté garlic, onions and chilies together until onions become tender.

2. Add tomatoes, (optional - roasted bell pepper), tomato paste, wine and salt to onion mixture and bring to gentle boil stirring often. Reduce heat to low and simmer 20 minutes to an hour.

3. Add capers to sauce. Increase heat to medium again and add raw scallops along with their nectar continuing to cook stirring often until scallops are particially cooked ( the center will still be translucent), an additional 5 minutes.

4. Lightly spray a medium non stick skillet with cooking spray and heat on medium for 2 to 3 minutes. Remove scallops from the sauce and place them in pre-heated pan and cook for 2 minutes then flip and cook for 2 more minutes. Remove from pan and set aside.

4. Add olive oil and fresh basil to sauce. Add angel hair to sauce if desired tossing all ingredients together gently. Remove from heat and add scallops on top, then serve with fresh grated cheese.

Yield: 6 - 1 1/2 cup servings


Number of Servings: 6

Recipe submitted by SparkPeople user KATHRYNTYNDALL.