Main dishes

Mediterranean-Herbed Scallops

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photo by:kraft

time

prep:

10 min

total:

20 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

lb. sea scallops, well dried

1/4

tsp. each Salt and pepper, divided

Tbsp. butter

plum tomatoes, chopped

clove garlic, minced

1/2

cup dry white wine

1/2

cup fat-free reduced-sodium chicken broth

pitted kalamata olives, sliced

Tbsp. chopped fresh chives, divided

Tbsp. chopped fresh mint

Tbsp. fresh lime juice

1/3

cup ATHENOS Traditional Crumbled Feta Cheese

cups hot cooked fusilli pasta

Make It

SPRINKLE scallops with pepper and 1/8 tsp. salt. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.

ADD tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.

STIR in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.