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Thaw scallops, if frozen; rinse and pat dry with paper towels. Sprinkle scallops with pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil; swirl to coat pan. Add scallops; cook for about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
Add wine and garlic to the pan, stirring to scrape up any browned bits from the bottom. Cook for 1 to 2 minutes or until reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture and the broth. Bring to a boil; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
Remove from the heat; stir in olives. Divide hot cooked pasta among four shallow bowls. Spoon sauce over pasta; toss to combine. Arrange scallops on top; sprinkle with basil. Serve immediately.