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Fettuccini with Seared Scallops and Tomatoes |
I am crazy about this
incredibly flavorful dish! Best of
all, it's super fast, and fresh. You can make it in the amount of time that it takes your pasta to
boil! Serve with plenty of crusty bread
because you’ll want to sop up every last bit of the scallop sauce.
1 lb. fettuccine, cooked
according to package directions, reserve 1 cup pasta water
¼ cup olive oil
4 large cloves garlic,
minced
scant ¼ teaspoon red pepper
flakes
1 tablespoon dried parsley
1 lb. fresh scallops
2 cups grape, cherry or plum
tomatoes, halved lengthwise
1 cup boiling pasta water
1-2 teaspoons chicken or vegetable
bouillon
fresh ground pepper
1 cup fresh grated Parmesan
or Romano Cheese
fresh parsley for garnish
First,
mince garlic and cut tomatoes cut in half lengthwise. Chop some fresh parsley. Bring large pot of water to a boil. Add a little olive oil and salt. Cook pasta according to package
directions. Reserve 1 cup of hot pasta
water before draining. While water comes
to a boil, place a heavy sauté pan on the heat and add olive oil. When oil shimmers add garlic, red pepper flakes and
parsley and sauté for a few minutes.
Add scallops and season with a pinch salt and fresh ground pepper, sauté
2-3 minutes until cooked through.
Remove scallops to a plate and cover with tented foil to keep them
warm. Add tomatoes to sauté pan and
sauté 2 minutes. Add pasta water and
bouillon. Season with fresh ground
pepper and let simmer for a few minutes.
Remove pasta to pasta bowl and toss with a little butter, parsley and
a sprinkle of salt and pepper. Serve
sauce over individual servings of hot fettuccine, top with scallops and
sprinkle with grated Parmesan cheese.
Garnish with fresh parsley.
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