Scallop Pasta
A perfect blend of seared scallops, tender linguine, garlic, and cherry tomatoes, creating an exquisite seafood dish that impresses at any gathering.
Ingredients
Pasta and Base Ingredients
- 8 ounces linguine This pasta works beautifully with scallops.
- 2 tablespoons avocado oil Rich in healthy fats, perfect for searing.
- 1 pound large scallops Select fresh, large scallops for optimal taste.
Seasoning
- 1/2 teaspoon salt, divided Enhances the flavor.
- 1/2 teaspoon black pepper, divided Adds a pleasant spiciness.
- 1 tablespoon unsalted butter Contributes to a rich texture.
Flavor Enhancers
- 2 cloves garlic, finely minced Offers a strong aromatic profile.
- 1 pint cherry tomatoes, halved lengthwise Burst with sweetness, complementing the scallops.
- to taste Chopped parsley For serving, adds color and flavor.
Instructions
Cooking Pasta
- Bring a large pot of water to a boil. Add salt and linguine. Cook until al dente (about 8-10 minutes), reserving 1/2 cup of pasta water before draining.
Searing Scallops
- Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry and add them to the skillet, ensuring they are spaced apart.
- Cook undisturbed for 3 minutes until golden, season, flip, and cook for another 3 minutes. Remove from skillet and keep warm.
Sautéing Garlic and Tomatoes
- In the same skillet, add minced garlic and halved cherry tomatoes with 1/4 cup of reserved pasta water. Cook for about 3-5 minutes until tomatoes soften.
Combining Ingredients
- Add the cooked linguine to the skillet, mixing well with the garlic and tomatoes. Adjust with more reserved pasta water if it's too dry.
Final Assembly
- Return the scallops to the pan along with any juices. Gently stir to coat the scallops in the sauce.
- Serve immediately, garnished with chopped parsley.
Notes
For a creamier sauce, add a splash of heavy cream or parmesan cheese. Serve with a light salad and crusty bread for dipping.