As Spring has finally pushed out the Winter blues, I’ve been turning to the gym and a lighter fare for eating. This scallops and pasta recipe is delightfully simple, and having made it a few times now, I’m discovering how easy it is to cook scallops! I chose frozen scallops because they were cheaper than fresh – takes a bit to defrost them, but worth it for the wallet!
Scallops n’ Pasta
Adapted from Tasty Kitchen Blog.
- 1 pkg Linguine
- 10 whole Giant Fresh or Frozen Sea Scallops
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 clove Garlic, Finely Diced
- 1/2 pkg of Grape or Cherry Tomatoes, Sliced in Half
- 1 cup White Wine
- 1 sprig Parsley, Finely Minced
- Just A Bit Of Freshly Squeezed Lemon Juice
- Salt And Pepper
Preparation Instructions
1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (don’t touch!) then flip and cook for another 2 minutes until cooked through. Remove to a plate.
4. Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.
5. Turn the heat to high and add in the white wine. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops and additional parsley on top.
