Scallop Marinara


12 oz. rotini
1 ½ – 2 lb scallops
fresh basil leaves
Parmesan cheese

Marinara Sauce

3 tsp olive oil
2 garlic cloves, smashed
1/2 tsp basil
1/4 tsp oregano
1/2 tsp crushed red pepper
1 16 oz can crushed tomatoes
Green Pepper, diced
sea salt & ground pepper


Heat olive oil in a saucepan over medium heat. Add garlic and green pepper and sauté for 2-3 minutes. Add crushed tomatoes, basil, oregano, crushed red pepper, and salt and pepper. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 20 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook on the box as directed.

Increase the heat of the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes.

Drain the pasta and add to the skillet with the sauce; toss. Top with Parmesan cheese and fresh basil. Serve.

Recipe Notes

Makes 4-6 servings.