1 pound sea scallops
1 tablespoon olive oil
1/2 pound dried pasta
4 Roma tomatoes, chopped
1/2 bunch cilantro, chopped
2 tablespoons balsamic vinegar
Juice of 1 lime (about 2 tbsp)
1 shallot, minced, or 2 tbsp green onion, chopped
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt

Preparation Instructions

1. Cook pasta according to package directions and drain. Set aside. Keep warm.
2. In a non-stick sauce pan saute the scallops in 1 tablespoon olive oil for 2-4 minutes, turning and stirring frequently. Set aside
3. Combine remaining ingredients in saucepan. Mix. Heat 2-3 minutes.
4. Add scallops to sauce and heat through. Toss quickly with pasta. Serve immediately.

Scallop and Tomato Pasta