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Scallops in Vodka Sauce Print Email


Also great with shrimp, chicken breast or pork tenderloin chunks.

12 oz Italian pasta of your choice
1.5 lbs sea scallops
2 TBS olive oil
2 cups bite-sized broccoli florets (or broccoli and cauliflower)
1 medium red bell pepper, bite-sized chunks
1 jar Tony’s Vodka sauce
optional garnishes: crushed red pepper, minced parsley or basil chiffonade

Begin preparing pasta according to package directions.

Preheat a large skillet over medium high heat (320-340°). Swirl in oil and immediately add scallops. Sear scallops about 2 minutes per side, remove and reserve.

Add broccoli florets and sauté for several minutes, when beginning to soften, add bell pepper pieces and continue to cook for one minute longer. When veggies are about half cooked, add Tony’s Vodka Sauce and bring to a simmer for 1-2 minutes. Add back scallops and juices and continue to simmer for several minutes to finish cooking and marry sauce.

Drain pasta, toss with sauce and serve garnished with parsley or basil leaves and crushed red pepper flakes if a zestier flavor is desired. - Chef Mick, Tony’s
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