Angel-Hair Pasta with Tomato and Basil
Makes 2 servings
8 to 12 large scallops or 12 to 16 medium ones
4 Roma tomatoes
1 clove garlic
2 tablespoons olive oil
Fresh basil, chopped
1 to 2 cup cooked angle-hair pasta
Cook the pasta according to package directions.
Meanwhile, sear the scallops in olive oil until the scallops are golden brown on both sides. Remove the scallops and cover with foil to keep warm. Add the tomatoes and garlic in same skillet until just tender. Remove from heat and add the basil leaves. Add the scallops and cooked pasta and toss to combine.
Slightly adapted from The Virgin Diet