Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

 

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley is an amazingly tasty dish! We LOVED it! This is a must dish for you to make if you like Scallops and Pasta! Highly recommend! We started with a bottled Mushroom Soup. We added Croutons to it. It was a very earthy soup. Make the Pasta!

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.