1 tablespoon mustard seeds
2 teaspoons MCT oil
1 small onion, minced
2 cloves garlic, minced
2 cups chopped, diced tomatoes
1/4 cup chicken stock
1 teaspoon Dijon mustard, or to taste
salt to taste
freshly ground black pepper
1 pound (450g) scallops
1 pound (450g) angel hair pasta, (Cappellini)
In a large pan saute over medium-high heat, add the mustard seeds and shake the pan to keep
them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and
onions.
Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until the
garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for
about 5 minutes for the flavors to blend.
Rinse the scallops and remove the thick, tough muscle on the side of the scallops. Pat the scallops
dry with a paper towel.
Add the scallops to the tomato sauce and turn up the heat to medium. Cook the scallops in the
sauce for about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2
minutes. Drain.
Transfer the pasta to a warm bowl and serve with the sauce.
2 teaspoons MCT oil
1 small onion, minced
2 cloves garlic, minced
2 cups chopped, diced tomatoes
1/4 cup chicken stock
1 teaspoon Dijon mustard, or to taste
salt to taste
freshly ground black pepper
1 pound (450g) scallops
1 pound (450g) angel hair pasta, (Cappellini)
In a large pan saute over medium-high heat, add the mustard seeds and shake the pan to keep
them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and
onions.
Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until the
garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for
about 5 minutes for the flavors to blend.
Rinse the scallops and remove the thick, tough muscle on the side of the scallops. Pat the scallops
dry with a paper towel.
Add the scallops to the tomato sauce and turn up the heat to medium. Cook the scallops in the
sauce for about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2
minutes. Drain.
Transfer the pasta to a warm bowl and serve with the sauce.
Little Leakers
Spicy Tomato Sauce
