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 scallops large
- ½ pound linguine
- ¼ cup parmesan cheese grated
- 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.
- 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.½ pound linguine
- While the water is heating in a skillet heat the oil on medium high heat. Season the scallops with salt and pepper, and cook 2-3 minutes per side. Remove from the heat, place on a plate and cover with aluminum foil to keep warm.1 pound scallops, 2 tablespoons olive oil, ½ teaspoon salt, 1 teaspoons ground black pepper
- Wipe out the skillet and heat the tomatoes, shallots and butter over medium high heat. Cook until the tomatoes burst and the shallots turn translucent. Add the capers and garlic and cook for another minute.1 pint cherry tomatoes , 2 tablespoons butter, 1½ tablespoons capers, 1 tablespoon shallots, 1 tablespoon garlic
- Add the pasta to the pan with the parmesan cheese and lemon zest. Toss to evenly coat the pasta adding ¼ cup of the starchy pasta water to make a smooth sauce.1 tablespoon lemon zest, ¼ cup parmesan cheese
- Add the scallops, chives, and lemon juice. Place into a serving bowl of your choice.1 tablespoon chives, 1 tablespoon lemon juice
Nutrition
Serving: 1servingCalories: 455kcalCarbohydrates: 53gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 47mgSodium: 937mgPotassium: 657mgFiber: 3gSugar: 5gVitamin A: 846IUVitamin C: 32mgCalcium: 119mgIron: 2mg
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