Scallop Pasta with Tomatoes and Capers
Seared scallops on a bed of linguine with blistered tomatoes and capers.
Equipment
- Skillet
- Saucepan
- Colander
- Plate
- Bowl
Ingredients
- 1 pint cherry tomatoes
- 1 pound sea scallops large
- ½ pound linguine
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1½ tablespoons capers
- 1 tablespoon shallots chopped
- 1 tablespoon chives chopped
- 1 tablespoon garlic chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoons ground black pepper
- ½ teaspoon salt
Instructions
- In a saucepan bring salted water to a boil.
- While the water is heating in a skillet heat the oil on medium high heat. Add the shallots and cook 2-3 minutes per side. Remove from the heat, place on a plate and cover to keep warm.
- Once the shallots are done cook the pasta according to the time on the package but reduce by one minute. Reserve about a cup of pasta water and drain the pasta in a colander.
- Wipe out the skillet and heat the tomatoes and butter over medium heat. Cook until the tomatoes start to burst and then add the shallots and capers. Cook for a minute and add the garlic.
- Add the pasta back to the pan with the parmesan cheese and lemon zest. Toss to evenly coat the past adding ¼ cup of the starchy pasta water to make a smooth sauce.
- Add the scallops, chives, and lemon juice. Place into a serving bowl of your choice.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 53gProtein: 23gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 42mgSodium: 722mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 797IUVitamin C: 31mgCalcium: 43mgIron: 2mg
Nutrition Disclaimer*
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