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 clove garlic — minced
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
14 1/2 ounces undrained diced tomatoes
3 tablespoons chopped fresh parsley — divided
2 cups hot cooked rotini — 4 ozs uncooked

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. 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. 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. Combine
tomato mixture and pasta; toss.