Name: Bay Scallop Pasta with Tomatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Linguine pasta - 1 pound; Olive oil, divided - 3 tablespoons; Grape tomatoes - 1 pound; Dry white wine - ⅓ cup; Sliced pitted kalamata olives - ¼ cup; Crushed red pepper flakes (Optional) - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Bay scallops, rinsed and patted dry - 1 pound; Garlic, minced - 3 cloves; Chopped fresh flat-leaf parsley - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bay Scallop Pasta with Tomatoes

1. Linguine pasta - 1 pound

2. Olive oil, divided - 3 tablespoons

3. Grape tomatoes - 1 pound

4. Dry white wine - ⅓ cup

5. Sliced pitted kalamata olives - ¼ cup

6. Crushed red pepper flakes (Optional) - ¼ teaspoon

7. Salt and freshly ground black pepper to taste - ¼ teaspoon

8. Bay scallops, rinsed and patted dry - 1 pound

9. Garlic, minced - 3 cloves

10. Chopped fresh flat-leaf parsley - 1 tablespoon

How to cook deliciously - Bay Scallop Pasta with Tomatoes

1. Stage

Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.

2. Stage

Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.

3. Stage

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.

4. Stage

Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.