Scallop and Mushroom Pasta
Fresh herbs and scallops mingle in this coastal pasta dish.
1 pound dried angel hair pasta
2 tablespoons extra virgin olive oil
2 small yellow onions, chopped
4 garlic cloves, pressed
2 cups sliced mushrooms
1 green bell pepper, seeded and thinly julienned
1 cup finely sliced green onions
3 cups tomato sauce
1/4 cup red or white wine
1 tablespoon minced fresh oregano
4 thyme sprigs, stemmed and crushed
2 teaspoons minced fresh marjoram
1 1/2 pounds large fresh sea scallops, rinsed
- Cook pasta according to package directions; drain and rinse. Keep warm.
- Heat oil in a large skillet over medium-high heat. Sauté the yellow onions until translucent and fragrant, about 5 minutes. Add garlic and sauté for about 1 to 2 more minutes. Add mushrooms, bell pepper, and green onions and cook until the bell pepper is tender but not soft, stirring frequently. Stir in the tomato sauce, wine, oregano, thyme and marjoram.
- Reduce the heat to medium-low; simmer for 7-8 minutes, stirring occasionally. Add scallops and stir to cover scallops with sauce; cook for about 2 minutes, stirring once or twice to flip scallops over. Salt and pepper to taste. Remove the thyme sprigs.
- Place the warm, cooked pasta on oven-warmed plates. Pour the scallop sauce over the pasta.
- If you want to add an even spicier twist, try minced cilantro or diced chiles for extra flavor.
Makes 4 servings.