By Linda Gassenheimer, Tribune News Service
Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce.
Beside them, a bed of nutty, slightly chewy brown rice mingles with fresh, peppery arugula, adding a hearty and earthy contrast to the dish.
HELPFUL HINTS:
Balsamic vinegar can be used instead of wine vinegar.
If using frozen scallops, defrost and pat dry with paper towels.
If you have leftover tomato paste, freeze it for another time.
COUNTDOWN:
Start scallops.
Prepare rice ingredients.
Make scallops.
Make rice.
SHOPPING LIST:
To buy: 1 container tomato paste, 1 bottle wine vinegar, 1 small bottle red pepper flakes, 1 can diced or chopped reduced sodium tomatoes, 12 ounces sea scallops, 1 package microwaveable brown rice, 1 container arugula.
Staples: olive oil, garlic, salt and black peppercorns.
Scallops with Garlic Tomato Sauce and Brown Rice with Arugula
Recipe by Linda Gassenheimer
2 tablespoons tomato paste
1/2 cup diced or chopped reduced-sodium canned tomatoes
1/4 cup wine vinegar
2 crushed garlic coves
1/2 teaspoon red pepper flakes
3/4 pound sea scallops
2 tablespoons olive oil, divided use
1 package microwave brown rice to make 1 1/2 cups
2 cups arugula
Salt and freshly ground black pepper
Combine tomato paste, wine vinegar, garlic and pepper flakes together in a bowl. Add scallops and toss to coat. Leave to marinate while preparing ingredients for the rice. Heat 1 tablespoon olive oil in skillet over medium high heat. Remove the scallops from the sauce, reserving the sauce. Add scallops to the skillet and brown 2 minutes. Turn scallops over and brown the second side 2 minutes. Remove scallops from the skillet to a plate. Add reserved sauce to the skillet and cook 2 to 3 minutes to reduce and thicken the sauce. Return scallops to the sauce in the skillet and toss to combine them with the sauce. Divide the scallops between two dinner plates and spoon sauce over them. Microwave rice according to package instructions. Measure 1 1/2-cups rice and reserve remaining rice for another time. Stir in the arugula and the remaining 1 tablespoon of oil. Add salt and pepper to taste. Divide in half and serve on the plates with the scallops.
Yield 2 servings.
Per serving: 495 calories (30 percent from fat), 16.8 g fat (2.5 g saturated, 7.2 g monounsaturated), 54 mg cholesterol, 34.6 g protein, 50.1 g carbohydrates, 4.8 g fiber, 305 mg sodium.
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Originally Published:
