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

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.