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Prep Time: 3 Minutes Cook Time: 21 Minutes |
Ready In: 24 Minutes Servings: 3 |
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Easy, light, dish with the feel and taste of the Greek Isles. Ingredients:
2 tablespoons olive oil |
2 scallions, white and some green, minced |
2 garlic cloves, minced |
1 jalapeno chile, seeded & finely minced |
2 cups tomatoes, crushed canned italian style |
1 red pepper, roasted and cut into thin strips |
3 tablespoons red wine vinegar |
salt |
fresh ground black pepper, to taste |
1/2 lb medium shrimp |
1/2 lb sea scallops |
1/2 lb pappardelle pasta |
water |
6 olives, sliced (suggest kalamata) |
1 tablespoon capers, drained |
1/2 tablespoon fresh sage (chopped) |
4 ounces feta cheese (crumbled) |
Directions:
1. Heat oil in a non-reactive Dutch oven over medium-high heat.
2. Add the scallions, garlic and chili pepper.
3. Cook, stirring often, 4 minutes until wilted.
4. Add tomatoes, roasted peppers, vinegar, and pepper.
5. Heat to a boil over high heat; reduce heat to low.
6. Cook, stirring occasionally, for 15 minutes.
7. Add the shrimp & scallops; cook 6 minutes until done; set aside.
8. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid.
9. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta.
10. Add reserved cooking liquid to reach desired consistency.
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