Meditteranean Scallops Courtesy Of: High Liner Foods Foodservice Meditteranean Scallops Serves 12 1.4 kg or 3 lbs High Liner sea scallops, divided into 4 - 340 g (12 oz) batches 3 L or 12 cups Hot, cooked rotini 175 mL or 3/4 cup All purpose flour 15 mL or 1 Tbsp Chili powder 15 mL or 1 Tbsp Paprika 3 ml or 3/4 tsp Salt 75 mL or 1/4 cup Olive oil 20 mL or 4 tsp Garlic cloves, minced 30 mL or 2 Tbsp Cornstarch 15 mL or 1 Tbsp Sugar 15 mL or 1 Tbsp Dried Oregano 3 mL or 3/4 tsp Ground red pepper or cayenne 2.5 L or or 10 cups Canned diced tomatoes, undrained 250 mL or 1 cup Chopped fresh parsley, divided Salt and pepper to taste Combine flour, chili powder, paprika and salt in a large bowl, and then toss scallops in flour mixture to throughly coat.

Heat 15 mL (1tbsp) of the olive oil in a large frying pan over medium heat. Add one 340 g (12 oz) batch of scallops and 5 mL (1 tsp) of the garlic, being careful not to crowd the pan. Cook for 3 minutes on each side or until the scallops are done.

Remove scallops from skillet; set aside, and keep warm.

Repeat step two with second batch of scallops. For third batch, start with a clean frying pan. Repeating steps 2 and 3 until all four batches of scallops are cooked.

Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir until blended.

Bring to a boil, and cook for 4 minutes or until thickened.