Scallops n Pasta
- 4 ounces, weight Dried Pasta Of Your Choice
- 10 whole Giant Dry-packed Sea Scallops Or Jumbo Shrimp
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 clove Garlic, Finely Diced
- 1 whole Tomato, Chopped
- 1 cup White Wine, Beer, Or Vegetable Stock
- 1 sprig Parsley, Finely Minced
- Just A Bit Of Freshly Squeezed Lemon Juice
- Salt And Pepper
- 1.
- Cook the pasta in salted water per the instructions on the box.
- Drain and set aside.
- 2.
- In the meantime, prep all the ingredients and have them at the ready nearby.
- For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry.
- Move the scallops to a clean sheet of paper towel and pat dry once more.
- Season with salt and pepper on both sides.
- 3.
- Heat a large frying pan or saute pan over high heat.
- When hot, swirl in the olive oil.
- Add the scallops to the pan, not touching.
- Give each scallop ample room so that they can sear properly.
- Cook for 2 minutes without touching (1 1/2 minutes if using smaller pieces of scallops or shrimp) then flip and cook for another 1-2 minutes until cooked through.
- Remove to a plate.
- 4.
- Turn the heat to low.
- Add the butter and the garlic.
- Saute for just 10 seconds and then add the tomatoes.
- 5.
- Turn the heat to high and add in the white wine (or beer or vegetable stock).
- Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan.
- Season with salt and pepper (go light on the salt ... remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta.
- Stir well to let the sauce coat the pasta.
- Serve with the scallops.
pasta of, shrimp, olive oil, butter, clove garlic, tomato, white wine, parsley, bit of freshly squeezed lemon juice, salt
Taken from tastykitchen.com/recipes/main-courses/scallops-e28098n-pasta/ (may not work)