SCALLOP SUMMER PASTA

Serves 1
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Directions

  1. 1Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
  2. 2Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
  3. 3Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
  4. 4Heat olive oil in a large pan. Add cherry tomatoes and cook until they begin to burst.
  5. 5Heat olive oil in a large pan. Add cherry tomatoes and cook until they begin to burst.
  6. 6Heat olive oil in a large pan. Add cherry tomatoes and cook until they begin to burst.
  7. 7Add shallot + garlic. Cook 1–2 minutes until fragrant.
  8. 8Add shallot + garlic. Cook 1–2 minutes until fragrant.
  9. 9Add shallot + garlic. Cook 1–2 minutes until fragrant.
  10. 10Stir in butter, then pour in white wine. Let simmer 2–3 minutes.
  11. 11Stir in butter, then pour in white wine. Let simmer 2–3 minutes.
  12. 12Stir in butter, then pour in white wine. Let simmer 2–3 minutes.
  13. 13Add parsley, salt + pepper, and a splash of pasta water.
  14. 14Add parsley, salt + pepper, and a splash of pasta water.
  15. 15Add parsley, salt + pepper, and a splash of pasta water.
  16. 16Add spaghetti and toss until coated and glossy. Add more pasta water if needed.
  17. 17Add spaghetti and toss until coated and glossy. Add more pasta water if needed.
  18. 18Add spaghetti and toss until coated and glossy. Add more pasta water if needed.
  19. 19In 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.
  20. 20In 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.
  21. 21In 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.
  22. 22Plate pasta, top with scallops, and finish with Parmesan + fresh basil.
  23. 23Plate pasta, top with scallops, and finish with Parmesan + fresh basil.
  24. 24Plate pasta, top with scallops, and finish with Parmesan + fresh basil.

Ingredients

  • 1.5 lbs cherry tomatoes
  • 1.5 lbs cherry tomatoes
  • 1.5 lbs cherry tomatoes
  • 1 shallot, chopped
  • 1 shallot, chopped
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 handful Italian parsley, chopped
  • 1 handful Italian parsley, chopped
  • 1 handful Italian parsley, chopped
  • 1 cup pasta water
  • 1 cup pasta water
  • 1 cup pasta water
  • 1 lb spaghetti
  • 1 lb spaghetti
  • 1 lb spaghetti
  • 1 lb scallops
  • 1 lb scallops
  • 1 lb scallops
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • Parmesan
  • Parmesan
  • Parmesan
  • fresh basil
  • fresh basil
  • fresh basil

Equipment

large panseparate pan