Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

We really liked Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley. It was delicious with a hint of spice. Easy to make. You should try it!

Tom our neighbor had given us Pomegranates from his tree (Actually a bush I think). It is easy to remove the seeds if you break them in pieces and then place them in a deep bowl of water. The seeds will sink to the bottom and the paper like filaments will float to the top. Use a strainer to clear the water of the filaments, the pour the remaining water with the seeds through a clean strainer and you will have the seeds without spritzing all over the kitchen! They will last for about a week in the refrigerator. Another neighbor had given us Persimmons from her tree, so we were able to make a great salad with the addition of Arugula and Balsamic Vinegar. Lucky us for having good neighbors!

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

Martha Stewart

This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.

 

Ingredients

 

Coarse salt 

1       pound linguine or spaghetti 

5       tablespoons olive oil 

4       garlic cloves, thinly sliced 

½      teaspoon crushed red-pepper flakes 

1       pound bay or sea scallops, tough muscles removed 

1       pint container ripe grape tomatoes 

Freshly ground black pepper 

2     tablespoons chopped fresh flat-leaf parsley, plus more for garnish 

1     tablespoon unsalted butter 

 

Directions

 

1.    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.

2.    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

3.    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.

4.    Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.