• E-Z PASTA - 02

    From Dave Drum@1:3634/12 to All on Sat Feb 4 05:55:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seared Scallop Pasta w/Burst Tomatoes & Herbs
    Categories: Seafood, Vegetables, Pasta, Herbs
    Yield: 5 servings

    Salt & black pepper
    1 lb Linguine fini or other long,
    - thin pasta
    1 lb Large sea scallops; patted
    - dry
    4 tb Olive oil; more for
    Drizzling
    2 Shallots; thin sliced in
    - rings
    1 1/4 lb Sun Gold, cherry or grape
    - tomatoes
    2 cl Garlic; thin sliced
    pn Red-pepper flakes (opt)
    1 1/2 c Rough chopped mixed herbs;
    - more for serving

    Bring a large pot of well-salted water (2 heaping
    tablespoons salt to about 7 quarts water) to a boil. Add

    the pasta and cook according to package instructions
    until al dente. Reserve 1 1/2 cups pasta cooking water,
    then drain pasta.

    Season the scallops well on both sides with salt and
    pepper. Heat a 12-inch skillet over high until very hot,
    2 to 3 minutes. Add 2 tablespoons olive oil. When it
    shimmers, add the scallops (working in batches to avoid
    crowding the pan, if necessary) and cook until golden
    brown and crisp, flipping once, 1 to 2 minutes per side.
    Transfer to a plate and cover to keep warm while you
    make the sauce.

    Wipe out the skillet and heat the remaining 2
    tablespoons olive oil over medium. Add the shallots and
    cook until they begin to soften, 2 to 3 minutes. Add the
    tomatoes and cook, stirring occasionally, until they
    start to burst, 5 to 7 minutes. Add about 1/3 cup
    reserved pasta water and press the tomatoes gently with
    the back of a spatula or wooden spoon to get them nice
    and jammy. Stir in the garlic and red-pepper flakes, if
    using, and cook, allowing the sauce to simmer, 1 to 2
    minutes. Season with salt and pepper.

    Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved
    pasta water and toss to coat, adding additional pasta
    water if needed. Divide the pasta among shallow bowls
    and top with scallops. Garnish with additional herbs and
    a drizzle of olive oil, if desired.

    by Colu Henry

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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