Spicy Scallops In Red Sauce

• 3 tablespoons all-purpose flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/2 pound sea scallops
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 tablespoons chopped fresh parsley, divided
• 2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta)

1. Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
3. Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.
4. Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.

allpurpose, chili powder, paprika, salt, scallops, olive oil, garlic, cornstarch, sugar, oregano, ground red pepper, tomatoes, fresh parsley, rotini

Taken from www.myrecipes.com/recipe/spicy-scallops-red-sauce (may not work)