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Bay Scallop Pasta with Tomatoes
Bay Scallop Pasta with Tomatoes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Scallop and tomato linguine: Easy weeknight elegance.
Ingredients:
  • 1 pound linguine pasta
  • 3 tablespoons olive oil, divided
  • 1 pound grape tomatoes
  • 0.33 cup dry white wine
  • 0.25 cup sliced pitted Kalamata olives
  • 0.25 teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 pound bay scallops, rinsed and patted dry
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
  • 1. Boil a pot of salted water. Cook linguine until al dente according to package instructions, usually 9 to 10 minutes. Reserve 1/4 cup of pasta water, then drain pasta.
  • Clean the pot and warm 2 tablespoons of olive oil over medium heat. Throw in the tomatoes, give them an occasional stir, and cook until they begin to burst, which should take around 5 to 7 minutes. Gently crush a few with the back of a spoon. Add white wine, olives, red pepper flakes, salt, and pepper. Lower the heat and let it all simmer for 2 to 3 minutes.
  • In a large skillet over medium-high heat, warm the last tablespoon of olive oil. Carefully add all the scallops in one go, ensuring they are coated with oil. Allow them to sit undisturbed for 1 minute. Flip them gently and cook until they turn firm and opaque, for 1 to 2 more minutes. Introduce the garlic to the skillet and cook until fragrant, around 30 seconds. Be cautious not to overcook the scallops.
  • Toss the pasta in the tomato mixture ensuring it's well coated. If needed, add reserved pasta water. Divide the pasta evenly among 4 shallow bowls and top with scallops. Optionally, drizzle with more olive oil, garnish with parsley, and serve.

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