{"id":3114,"date":"2019-10-05T13:00:09","date_gmt":"2019-10-05T16:00:09","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3114"},"modified":"2019-10-03T02:39:44","modified_gmt":"2019-10-03T05:39:44","slug":"pan-seared-scallops-with-tomato-olives-and-fresh-basil-2","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/05\/pan-seared-scallops-with-tomato-olives-and-fresh-basil-2\/","title":{"rendered":"Pan-Seared Scallops with Tomato, Olives, and Fresh Basil"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">1\u00bc pounds fresh or frozen sea scallops<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon ground black pepper<\/p>\n<p class=\"pol-message-dialog-text\">1 (14.5 ounce) can no-salt-added diced tomatoes<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons olive oil<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup dry red wine<\/p>\n<p class=\"pol-message-dialog-text\">2 cloves garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup reduced-sodium chicken broth<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup kalamata olives, pitted and quartered<\/p>\n<p class=\"pol-message-dialog-text\">6 ounces packaged dried whole grain or multigrain fettuccine, cooked according to package directions<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon thinly sliced fresh basil<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5450480.jpg\" alt=\"Pan-Seared Scallops with Tomato, Olives, and Fresh Basil\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u00bc pounds fresh or frozen sea scallops \u00bc teaspoon ground black pepper 1 (14.5 ounce) can no-salt-added diced tomatoes 2 teaspoons olive oil \u00bd cup dry red wine 2 cloves garlic, minced \u00bd cup reduced-sodium chicken broth \u00bc cup kalamata olives, pitted and quartered 6 ounces packaged dried whole grain or multigrain fettuccine, cooked [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3114","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3114"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3114\/revisions"}],"predecessor-version":[{"id":3115,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3114\/revisions\/3115"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}