Scallop Pasta

Filled with ripe tomatoes, fragrant garlic, and fresh herbs, this seared scallop pasta is perfect for a light dinner that is high in protein and full of flavour.

Ingredients

8 scallops

170 grams spaghetti, dry

1 tablespoon olive oil

2 tablespoons butter

1 shallot, minced

2 cloves garlic, thinly sliced

1 cup cherry tomatoes, halved

1/4 teaspoon chili flakes (optional)

1/4 cup fresh herbs, finely chopped (such as basil, tarragon, and/or parsley)

Salt

Black pepper

Instructions

Bring a large pot of well-salted water to a boil. Add spaghetti and cook according to package directions. Once cooked, reserve a ¼ cup of the pasta water, drain pasta, and set pasta aside.

While the pasta is cooking, pat the scallops dry with a paper towel and season generously with salt and pepper on both sides.

Preheat a pan or cast-iron skillet to medium-high heat, add olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is warm, add the scallops and cook for 2-3 minutes per side until golden brown. Once cooked, transfer scallops to a plate and set aside.

In the same pan, reduce the heat to medium, then add shallot and garlic and cook for 1-2 minutes until tender.

Add cherry tomatoes, chilli flakes, season with salt and pepper, and cook for another 3-4 minutes until tomatoes begin to break down.

Add the reserve 1/4 cup of pasta water, stir to combine, and cook for an additional 1-2 minutes to help reduce the water and thicken the tomato mixture.

Once reduced slightly, add the fresh herbs and the remaining tablespoon of butter and stir until the herbs have wilted slightly.

Add the cooked spaghetti to the pass and toss until well coated in the tomato mixture.

To serve, transfer pasta and tomato mixture to bowls, top with cooked scallops and a sprinkle of freshly grated parmesan cheese.