Grilled Scallops on Tomato Tarragon Pasta

Total time: 30 minutes
     The scallops can be cooked on the grill or quickly pan-fried in a hot skillet. They release a lot of liquid when cooked, so be careful not to crowd. The paprika adds both flavor and color. Use a grill pan or basket for easy handling and be careful not to overcook.

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) pasta, bite-size
• 12oz (360gr) scallops
• 1 tsp paprika
• 2 tsp sherry vinegar
• 2 tsp olive oil
• 1/2 medium onion
• 1 slice Prosciutto
• 1/2 cup (4oz, 120ml) tomato sauce
• 1 tbs sherry vinegar
• 1 tbs fresh tarragon substitute 1 1/2 tsp dried
• 2 tsp olive oil

 Instructions:

• Rinse scallops and pat dry. 
• Mix oil and paprika.  Add scallops and stir to coat.
• Grill over direct heat 3 - 5 minutes per side, just until they are opaque.
• Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
• Pasta: Cook pasta according to package directions. Drain.
• Chop onion and Prosciutto. 
• Heat 2 tsp oil in a small saucepan over medium heat. Add onion and sauté until tender. 
• Add Prosciutto and sauté until crisp. 
• Add tomato sauce, vinegar, tarragon and heat through.  Keep warm until needed.
• To Finish: Combine drained pasta with tomato sauce. 
• Divide pasta onto two plates.  Top with seared scallops and serve.