You can also substitute shrimp and crab meat for the scallops or use a combination.
Course: Main Course, Pasta, Seafood
Keyword: lemon, pasta, scallops, tomatoes
Servings: 6
Author: Weight Watchers Recipe
Ingredients
8ouncesuncooked pastalinguine variety
2teaspoonsolive oil
1pounds scallops, sea variety, (about 20)
2cups grape tomatoes, or cherry tomatoes, each cut in half
2cloves (medium) garlic clove(s), minced
1/2teaspoontable salt
1/4teaspooncrushed red pepper flakes
1/4cups basil, fresh, sliced
2tablespoonsfresh lemon juice
Instructions
Cook the linguine according to package directions; drain.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.
Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving. Notes If you have ripe regular tomatoes on hand, you can chop and use them.