SCALLOP SUMMER PASTA
Serves 1
Directions
- 1Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2Heat olive oil in a large pan. Add cherry tomatoes and cook until they begin to burst.
- 3Add shallot + garlic. Cook 1–2 minutes until fragrant.
- 4Stir in butter, then pour in white wine. Let simmer 2–3 minutes.
- 5Add parsley, salt + pepper, and a splash of pasta water.
- 6Add spaghetti and toss until coated and glossy. Add more pasta water if needed.
- 7In a separate pan, heat olive oil over medium-high. Pat scallops dry, season with salt + pepper, and sear 1–2 minutes per side until golden.
- 8Plate pasta, top with scallops, and finish with Parmesan + fresh basil.
Ingredients
- 1.5 lbs cherry tomatoes
- 1 shallot, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 1 cup white wine
- 1 handful Italian parsley, chopped
- 1 cup pasta water
- 1 lb spaghetti
- 1 lb scallops
- Olive oil
- Salt
- pepper
- Parmesan
- fresh basil
Equipment
large panseparate pan
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