SCALLOPS WITH PENNE, SWISS CHARD AND TOMATOES

SCALLOPS WITH PENNE, SWISS CHARD AND TOMATOES image

Yield 4

Number Of Ingredients 9

8 oz penne pasta
1 lb. sea scallops
5 tbsp. butter
4C coarsely torn Swiss Chard leaves, ribs removed, about 5 oz.)
1 C chopped, seeded plum tomatoes
1 C dry white wine
1/2 C fresh basil
1/4 C drained capers
2 garlic cloves, minced

Steps:

Preheat oven to 200. Cook penne in lg pot of boiling, salted water. Drain. Meanwhile sprinkle scallops with s/p. Melt butter in lg skillet over med-hi heat until hot. Cook scallops in single layer til brown, about 1 min. per side. transfer scallops to baking sheet, keep warm in oven. Add chard, tomoates, wine, basil, capers and garlic to same skillet. Saute til chard is wilted about 5 min. Add drained pasta to chard and tos til heated thru. Divide pasta among 4 plates and top w. scallops