Pan Seared Scallops with Tomato Olives and Fresh Basil
Ingredients
- 1 ¼ pounds fresh or frozen sea scallops
- ¼ teaspoon ground black pepper
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 2 teaspoons olive oil
- ½ cup dry red wine
- 2 cloves garlic, minced
- ½ cup reduced-sodium chicken broth
- ¼ cup kalamata olives, pitted and quartered
- 6 ounces packaged dried whole grain or multigrain fettuccine, cooked according to package directions
- 1 tablespoon thinly sliced fresh basil
Instructions
Pan-Seared Scallops with Tomato, Olives, and Fresh Basil serves 4 original recipe by EatingWell.
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