Monday, April 23, 2012

Scallop Bruschetta Spaghetti.

Picture of Scallop Bruschetta Spaghetti on white plate


8 ounces bay scallops, drained
1 medium yellow onion, thinly sliced
8 ounces baby mushrooms, quartered
3 ounces provolone cheese
10 ounces spaghetti.
8 ounces tomatoe pasta sauce
½ cup sweet pepper bruschetta topping
2 tablespoon extra-virgin olive oil


Bring to boil enough water for pasta.
Preheat large sauté pan on medium-high about 2 or 3 minutes.
Add oil to pan.
Add onions and mushrooms.
Cook for about 2 or 3 minutes or until soften. Stir often.
Cook pasta following instructions on package.
Add bruschetta topping and scallops into mushroom mixture and cook 3 or 4 more minutes or until scallops are opaque. Add tomatoes pasta sauce into scallops mixture and reduce heat to medium-low. Cook 3 more minutes.
Drain pasta. Serve pasta and place scallops and sauce over pasta. Cover with Parmesan cheese and Parsley.
Serve 4

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