Bay Scallop Pasta with Tomatoes
Description
Bay scallops and savory tomatoes are served over linguine in this easy recipe that's quick enough for a weeknight, but fancy enough for date night.
Ingredients
•
1 pound linguine pasta
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3 tablespoons olive oil, divided
•
1 pound grape tomatoes
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1/3 cup dry white wine
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1/4 cup sliced pitted Kalamata olives
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1/4 teaspoon crushed red pepper flakes
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salt and freshly ground black pepper to taste
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1 pound bay scallops, rinsed and patted dry
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3 cloves garlic, minced
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1 tablespoon chopped fresh flat-leaf parsley
Directions
1
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
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
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
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.