Pasta Puttanesca and Scallops

For this month's Secret Recipe Club I was given the blog Lisa's Cooking Adventures. I read in one of her posts that the her blog is more about her cooking failures than successes but after looking through tons of yummy recipes I don't think that can actually be true!

Lisa cooks a lot of different things but this recipe for Puttanesca sauce really jumped out at me. Although P and I are mostly vegan we have added fish and seafood back into our diet so I thought I would give this sauce a try. I absolutely LOVED it but P (Who hates olives) wasn't fooled and about half way through the dish asked "does this have olives in it?".

The original recipe called for black olives but I used green as that is what I had. I also cooked up some scallops to go with the dish and they were delightful. Thanks Lisa for the wonderful recipe!

Pasta Puttanesca and Scallops
From Lisa's Cooking Adventure

2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin anchovy fillets, rolled with capers
1 /2 teaspoon crushed red pepper flakes
1 can of sliced black olives (I used green)
1 (32-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
6 medium scallops
Pasta 

Directions

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: Add capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

In a small skillet heat some olive oil over medium high heat. Add scallops to pan and let cook for 1 minute. Turn over and cook on other side for 1 - 2 minutes. Scallops should have a lovely caramelization on the outside.

Toss sauce with cooked pasta and topped with scallops. Enjoy.