Pasta with Scallop and Tomatoes
Creamy Mozzarella Scallop Pasta is one of the best pasta recipes you’ll ever try! easy-to-make and your scallops will have the perfect texture!
Servings: 4
Calories: 371kcal
Equipment
- pan
Ingredients
- 1 pound linguine or spaghetti
- Coarse salt
- 3 tablespoons olive oil
- 2 garlic cloves thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound bay or sea scallops tough muscles removed
- 14 oz can dice petite tomatoes drained
- Salt and pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish
Instructions
- Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat olive oil in a large pan or skillet over medium-high heat. Add garlic and red-pepper flakes; cook until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl.
- Thoroughly pat scallops dry with paper towels.
- Add scallops to pan saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. while stirring occasionally. Season with salt and pepper to your taste.
- Add pasta, parsley, reserved cooking water, toss to combine. serve immediately; garnish with parsley.
Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 452mg | Potassium: 529mg | Fiber: 3g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg