Thursday, October 6, 2011
Spaghetti with Scallops, Olives & Capers
My eldest daughter had earned (by behaving appropriately) the treat of going out to dinner. We still needed a few things from the store so I made a mad dash to Whole Foods around 6:00 in the evening - before we were going out to eat.
They had a ton of things to sample out that night. The girls had apples, chips, shrimp salad and this scallop, olives & capers dish. They loved it! The lady working there was so nice she ended up giving us 4 little cups for the girls to eat! I couldn't believe they ate scallops and liked them. So of course, I bought the ingredients I needed to make the dish right then and there! Great marketing Whole Foods! ;)
I served mine over spaghetti noodles but you could serve it as an appetizer or as a side dish. Both girls chowed this down when I made it. Definitely give it a try!
1 pound small scallops
2 tsp olive oil
1/2 cup chopped kalmata olives (I used black and green mixed)
1 T capers
1 jar spaghetti sauce (I used the 365 organic from Whole Foods)
Cooked spaghetti if you choose to serve it over noodles
Heat skillet over medium heat. Once hot put olive oil in the pan and coat the bottom of the pan. Place scallops (blot dry first) in the skillet. Let sear for 3 minutes or until they are opaque about 1/4 or 1/2 way up. Don't shake the pan - just let them sizzle. :)
Once they are opaque about 1/4-1/2 way up flip all of them. Add olives and capers. Cook for 2-3 more minutes. Depending on how you are serving this will determine how much spaghetti sauce you use. I used about half a jar but if you serving this alone I'd only use about 1/4 of the jar. Pour sauce in and stir gently to combine and warm through.
I served over spaghetti noodles with garlic bread and a salad.
This was enough for our family of 4. If you have a larger family definitely double the recipe!