Perfectly Seared Scallops and Pasta
Scallops are easier to make at home, than you might think. In a restaurant, they have a hefty price tag. Here is a simple way to sear perfect scallops and to make a fast pasta sauce-- all in one pan! Cooked pasta is then added to the fresh tomato pasta sauce, garnished with Parmesan cheese and fresh basil. This is ready in 30 minutes, or less! It's fancy enough for guests and absolutely delicious.
Servings 4
Calories 241kcal
Ingredients
- 4 ounces uncooked pasta recommended: linguini noodles
- 12 whole giant sea scallops or jumbo shrimp
- 1 tablespoon olive oil
- 1 tablespoon butter I omitted the butter and used all olive oil
- 1 clove garlic finely diced
- 2 tablespoons shallots finely diced (optional)
- 1 whole tomato chopped (I used Roma)
- 1/2 cup white wine I used Sauvignon Blanc
- 1/2 cup chicken stock or vegetable --double, if not using the white wine
- 4 to 6 leaves fresh basil or 1 sprig parsley, finely minced
- Just a bit of freshly squeezed lemon juice
- Salt and pepper
Instructions
- Cook the pasta in salted water per the instructions on the box. Drain and set aside.
- In the meantime, prepare all the ingredients and have them ready. For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry. Remove the "feet" (tough piece attached to the scallop, if they are still attached). Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
- 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.
- Turn the heat to low. Add the butter (or olive oil) , shallots and the garlic. Saute for just 10 seconds and then add the tomatoes.
- Turn the heat to high and add in the white wine (chicken 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) and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops.
- Squeeze a little lemon juice over each scallop.
- Garnish with fresh basil and some freshly grated Parmesan Cheese.
- Quick, simple and delicious.
Notes
When buying scallops, I recommend buying "dry packed" scallops. I steer clear of scallops that are sold in a brining liquid.
Adapted from "Steamy Kitchen".