When going to an Italian restaurant, I tend to order angel hair pasta with shrimp and then I modified this recipe a little bit with the scallops, capers, and parmesan.
1/4 cup extra-virgin olive oil
5 cloves garlic, minced
1 pound bay scallops, drained very well
salt and pepper to taste
1 can (28 ounces) diced tomatoes, drained well
2 cups fresh basil leaves, cut into thin strips
8 ounces angel-hair pasta, cooked until al dente
capers (optional)
fresh parmesan
Place a large heavy skillet over medium heat. Add oil and heat 1 minute. Add garlic and saute 2 minutes, stirring
constantly. Add scallops, season with salt and pepper, and cook 3 minutes until opaque. Add tomatoes and basil and
heat through 1 minute. Remove from heat. Taste and adjust the seasonings. Add pasta to pan and toss to combine
well before serving.
Source: Comfort Food by Rachael Ray
