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This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Ingredients
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Coarse salt
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1 pound linguine or spaghetti
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5 tablespoons olive oil
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4 garlic cloves, thinly sliced
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½ teaspoon crushed red-pepper flakes
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1 pound bay or sea scallops, tough muscles removed
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1 pint container ripe grape tomatoes
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Freshly ground black pepper
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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1 tablespoon unsalted butter
Directions
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Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
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Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
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Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
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Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
Cook's Notes
The tomatoes and garlic in this meal stand up nicely to a light pinot noir from France, California, or Oregon.