25 minutes total
2 tablespoons shallots, minced
1 teaspoon fresh garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons garlic-herb butter, divided
½ cup panko breadcrumbs
¼ teaspoon crushed red pepper
½ cup dry white wine (or chicken broth)
2 cups cheese-filled pasta
12 oz frozen Patagonian scallops, thawed
1 cup four-cheese rosa pasta sauce
Chop shallots, garlic, and basil. Melt 1 tablespoon butter in sauté pan on medium heat. Sprinkle in breadcrumbs and cook 3–4 minutes, stirring occasionally, or until crumbs are toasted. Transfer crumbs to plate and return pan to heat.
Add remaining 1 tablespoon butter, shallots, garlic, and red pepper to pan; cook 1–2 minutes, stirring occasionally, or until garlic is golden. Stir in basil, wine, and pasta; simmer 5–6 minutes or until pasta is tender and has absorbed most of the liquid.
Add scallops and sauce; stir to blend and coat. Cook 5–6 minutes and until sauce is bubbling and scallops are opaque. Sprinkle with toasted breadcrumbs; serve.
Recipe and Photo courtesy of Publix