Add oil to a large stockpot over medium heat. Pat scallops dry and season each side with salt and pepper. Sear for 1 minute on each side. Remove from pan and set aside.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|½ lbs. sea scallops, thawed if frozen|
|¼ tsp. Hy-Vee salt|
|Hy-Vee ground black pepper|
|1 medium red onion, finely chopped|
|4 medium carrots, peeled and sliced|
|5 clove(s) garlic, minced|
|⅓ c. merlot wine|
|1 tbsp. Hy-Vee Italian seasoning|
|1 (28-oz.) can Hy-Vee diced tomatoes|
|4 c. Hy-Vee 33% reduced-sodium chicken broth|
|½ lbs. frozen shelled mussels|
|12 oz. whole grain angel hair pasta|
|½ lbs. (41 to 50 ct.) raw shrimp, peeled, deveined, tails removed|
|Hy-Vee shredded Parmesan cheese, optional|
|Fresh basil, chopped, optional|
Things To Grab
- Paper towel
- Large stockpot with lid
Add onions, carrots, garlic, and salt; sauté until onions are translucent, about 5 minutes.
Add merlot, Italian seasoning, crushed tomatoes, chicken broth, and mussels. Bring to boiling.
Once boiling, add pasta and shrimp. Cover and cook for 15 to 18 minutes. During the last two minutes of cooking, stir in scallops and heat through.
Remove stockpot from stovetop. Sprinkle with Parmesan cheese and chopped basil, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 70mg
- Sodium: 1090mg
- Total Carbohydrates: 55g
- Protein: 29g
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