INGREDIENTS
4 oz. uncooked thin spaghetti
½ cup grape tomatoes
¼ cup finely chopped green bell pepper
¼ cup dry white wine
3 TBSP. capers, rinsed and drained
3 TBSP. extra-virgin olive oil, divided
2 tsp. dried oregano
½ tsp. paprika
¼ tsp. black pepper
¼ tsp. salt, optional
1 lb. scallops, rinsed and patted dry
DIRECTIONS
Cook pasta according to directions on box.
Combine tomatoes, bell pepper, wine, capers, 2 TBSP. oil, oregano, paprika, pepper and salt in a medium bowl; set aside.
Heat remaining 1 TBSP. oil in large nonstick skillet over medium-high heat.
When hot, working in two batches, cook scallops 2 minutes on each side.
Drain pasta; place in bowl, top with scallops and keep warm.
Add tomato mixture to skillet; cook and stir 1 minute.
Pour sauce evenly over pasta and scallops.
Toss and serve immediately.
Serves 4.
