Burst Tomato Pasta & Seared Scallops
30 April 2023
Simple ingredients, delicious flavours
Here’s another delicious jazzed-up midweek dinner recipe that’s quick and simple to put together! Before you roll your eyes thinking “scallops on a week night?” yes, you can definitely substitute for prawns, squid or just omit it completely and it will still taste amazing. But there’s nothing wrong with a little splurge now and then! The addition of the scallops will also make this great for a weekend brunch.
The pasta sauce is a simple fresh tomato base with a dash of white wine. It’s fresh and light so definitely nothing like your tradition bolognese. You can definitely omit the white wine if you don’t consume alcohol.
The scallops: they are so easy and quick to cook, you definitely don’t need long! With a bit of butter, you only need 2 minutes on each side. Too long and it will be rubbery and unpleasant to eat. For cheaper, you can also use frozen scallops.
Ingredients
2 punnets cherry tomatoes
1 shallot, finely diced
3 garlic cloves, minced
Chilli flakes, to taste
½ cup white wine
2 tbsp butter
½ cup parmesan cheese, grated + garnish
¼ cup parsley, finely chopped
2 servings Cucina Matese spaghetti
8-10 scallops
¼ lemon
Parsley, finely chopped for garnish
Method
- Bring a pot of salted water to a boil. Add spaghetti and cook to al dente. Reserve ½ cup of pasta water.
- While the pasta is cooking, heat up a drizzle of olive oil in a pan on medium heat. Add tomatoes and shallots, and cook until the vegetables are soft. Burst the tomatoes, add garlic, chilli flakes and sauté for an additional 5 minutes or until half the juices have evaporated.
- Add white wine and simmer until the alcohol is cooked off. Add parmesan, butter and parsley. Mix well
- When the pasta is ready, add it into the sauce. Use pasta water to get desired consistency.
- Pat scallops dry with a paper towel and season on both sides. In a separate pan, melt some butter and sear the scallops for 2 minutes on each side or until golden brown. Squeeze lemon juice over the scallops.
- Plate pasta and top with scallops, parsley and extra parmesan.
Burst Tomato Pasta & Seared Scallops
Ingredients
- 2 punnets cherry tomatoes
- 1 shallot, finely diced
- 3 garlic cloves, minced
- Chilli flakes, to taste
- ½ cup white wine
- 2 tbsp butter
- ½ cup parmesan cheese, grated + garnish
- ¼ cup parsley, finely chopped
- 2 servings spaghetti
- 8-10 scallops
- ¼ lemon
- Parsley, finely chopped for garnish
Instructions
- Bring a pot of salted water to a boil. Add spaghetti and cook to al dente. Reserve ½ cup of pasta water.
- While the pasta is cooking, heat up a drizzle of olive oil in a pan on medium heat. Add tomatoes and shallots, and cook until the vegetables are soft. Burst the tomatoes, add garlic, chilli flakes and sauté for an additional 5 minutes or until half the juices have evaporated.
- Add white wine and simmer until the alcohol is cooked off. Add parmesan, butter and parsley. Mix well
- When the pasta is ready, add it into the sauce. Use pasta water to get desired consistency.
- Pat scallops dry with a paper towel and season on both sides. In a separate pan, melt some butter and sear the scallops for 2 minutes on each side or until golden brown. Squeeze lemon juice over the scallops.
- Plate pasta and top with scallops, parsley and extra parmesan.