- TORONTO, ON (M5H2M3)
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Total Time:
15 min(Preparation)Servings:
4
Ingredients
| 1 pkg (375 g) | CATELLI BISTRO® SUN-DRIED TOMATO AND BASIL SPAGHETTINI |
| 1/4 cup (50 mL) | olive oil |
| 16 | sea scallops |
| 1/2 cup (125 mL) | chopped red onion |
| 8 | asparagus 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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