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Scallops and Fish with Tomatoes, Pasta and Roasted Vegetables: Date Added: 10 Mar 2011
Listed in: Entrees
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Scallops and Fish  with Tomatoes, Pasta and Roasted Vegetables

While you prepare the fish and sauce, slice raw vegetables such as zucchini, summer squash or asparagus, toss with a little olive oil and salt and pepper and roast at 375 degrees while the dinner cooks. The combination of a seafood pasta with roasted vegetables as a side dish is delicious. Preparation time about 10 minutes cooking time 35 minutes.
Four servings
2 cloves garlic, chopped
1 medium onion, chopped
2 tbsp olive oil
32 ounce can diced tomatoes
1 bay leaf
10 black olives, pitted and chopped (optional)
1 tablespoon capers ( optional)
1/2 pound white fish, cut into 2 inch cubes( haddock, cod, pollock or other)
1/2 pound sea scallops ( or substitute with shrimp)
8 ounce fettuccine, cooked
One pound Vegetables of your choice for roasting

Cooking Instructions

In a medium size sauce pan, cook the onion and garlic in the olive oil on low heat for five minutes. Add tomatoes and bay leaf. Cover and simmer 20 minutes.
Stir in olives and capers if using them. Add seafood, and with a large spoon gently push each piece of fish into the hot sauce, each piece should be covered with sauce. Cover the pan again and cook on medium heat for 15 minutes. Stir once to blend ingredients but do not over mix or the white fish might fall apart. Serve over the hot pasta.

Nutrition per serving: Calories 404, Fat 10.2 g, Saturated Fat 1.4 g, Cholesterol 91 mg, Sodium 761 mg*, Carbohydrate 47 g, Fiber 4.5 g, Sugar 8.4 g, Protein 31.2 g
* Sodium content can be reduced by using no salt added tomatoes.

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