Burst Tomato Pasta & Seared Scallops
Simple ingredients, delicious flavours
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.