Total Time:

15 min(Preparation)

Servings:

4

Sun-Dried Tomato Spaghettini with Scallops


Ingredients

1 pkg (375 g)CATELLI BISTRO® SUN-DRIED TOMATO AND BASIL SPAGHETTINI
1/4 cup (50 mL)olive oil
16sea scallops
1/2 cup (125 mL)chopped red onion
8asparagus spears, chopped and steamed until just tender-crisp

Preparation

1
Cook spaghettini according to package directions.
2
In saucepan, heat oil; cook scallops 2-3 minutes. Remove and set aside.
3
To saucepan, add red onion; cook until tender. Add asparagus and scallops; heat through.
4
Toss spaghettini with scallop mixture and season to taste with salt and pepper. Serve topped with basil.

 Check out our recipe for our Sun-Dried Tomato Spaghettini with Scallops; a surefire crowd pleaser! .

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