Creamy Scallop Vegetable Penne

My favorite thing to do in the kitchen is just to see what I have for ingredients and then dream something up as I go. I love alfredo, but often times I find it too rich. I prefer to add tomatoes to help cut through the richness of the heavy cream and parmesan and that’s where the inspiration for this dish came about! Throw in some veggies and garlic and a delicious dish has been created…

Serves: 4 +/- – Cooktime: 45 minutes +/-

INGREDIENTS:

SAUCE:

3/4 Pound Penne
2 Cloves of Garlic, Minced
1 Red Bell Pepper, Sliced
1 Medium-Sized Broccoli Crown, Cut into bite-sized pieces
1/4 Cup Fresh Parsley, Minced
1 Medium-Sized Beefsteak Tomato, Diced
1 Shallot, Sliced Thin
1/2 (15-oz) Can Diced Tomatoes
1 Cup Heavy Cream
3/4 Cup Freshly Shredded Parmesan Cheese
1 Tablespoon Olive Oil
1 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
Few Shakes Crushed Red Pepper Flakes
1 Teaspoon Sugar
Salt & Pepper

SCALLOPS:

1/2 Pound Scallops, Fresh or Frozen
1/2 Tablespoon Butter
1 Tablespoon Fresh Parsley, Minced
Salt & Pepper

DIRECTIONS:

1.) To prep, smash and mince garlic cloves. Mince parsley. Dice tomato. Slice both the bell pepper and the shallots into thin slices. Cut the broccoli crown into bite-sized pieces.

2.) Thaw scallops completely if frozen. Pat scallops dry and sprinkle lightly with salt and pepper. Cover and set aside in fridge.

3.) Fill a medium saucepan with 1-inch of water. Set a steaming basket inside and place pot on medium high heat. Once boiling, add broccoli to basket and steam covered for 5 minutes, or until slightly tender when poked with a fork.

4.) Place a large frypan on medium heat and add olive oil. Once oil has come to temperature, add sliced shallot and bell pepper and sauté for two minutes. Add diced fresh tomato along with oregano, garlic powder, and crushed red pepper. Let sauté for two minutes, stirring frequently. Add canned tomatoes, 1/4 teaspoon each of salt and pepper, and let sauté again for 8-10 minutes. Add garlic and sugar to frypan. Stir to incorporate. Sauté for 2-3 minutes, until garlic is fragrant. Add heavy cream and sauté on medium low for 10 minutes, covered.

5.) Meanwhile, add salted water to a large pot and let come to a boil. Add pasta and cook for the designated time provided on the package. Drain when complete.

6.) Place a small frypan on medium heat and add butter. Let brown for 1-2 minutes, then add scallops. Cook for 2 minutes or until browned, flip scallops and add 1 tablespoon parsley. Cook for another 1-2 minutes, until cooked through.