Dinner Recipes

Scallops with Spicy Tomato Sauce

Scallops with Spicy Tomato Sauce



Scallops with Spicy Tomato Sauce

Serves: 4


2 tablespoons Napa Valley organic olive oil
1 small organic onion minced
9 cloves Melissas organic garlic minced
1 1/2 teaspoons red pepper flakes
1/4 cup Health Valleyvegetable broth
2 14 1/2 ounce cans Muir Glen Organic no salt added diced tomatoes
2 tablespoons Valbon tomato paste
10 Gaea pitted kalamata olives rinsed and chopped
2 tablespoons fresh oregano chopped
2 tablespoons fresh basil chopped
1/2 cup red zinfandel or other dry red wine
12 jumbo scallops


Heat olive oil over medium heat in a large straight sided skillet with a lid. Add onion and cook for 3 minutes. Add garlic and red pepper flakes and cook two more minutes. Add vegetable broth, tomatoes, tomato paste, olives, oregano, basil and wine. Stir and scrape up any bits that are stuck to the bottom of the pan. Cook, stirring occasionally for 20 minutes.

Move tomato sauce to the side of the pan and place scallops in the bottom, cover tops of scallops with sauce. Cover and cook about 5 minutes, turning once.

Transfer to a serving dish and serve immediately.