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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. | 2. In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside. | 3. To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper. | 4. Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea salt				403.4676	0.0	89.7602	2.2667
spinach linguine	1	lb		403.4676	0.0	89.7602	2.2667
olive oil				-	-	-	-
sea scallop	1			-	-	-	-
garlic clove	6		sliced	403.4676	0.0	89.7602	2.2667
tomato sauce	1	can		-	-	-	-
red pepper flake	3/4	teaspoon		403.4676	0.0	89.7602	2.2667
basil leaf	3	tablespoons		403.4676	0.0	89.7602	2.2667
italian parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.