Seared Scallop Pasta with Burst Tomatoes and Parsley
6 oz Alaska Weathervane Scallops (about 4 scallops each)
½ lb spaghetti or capellini
1 pint cherry or grape tomatoes
4 cloves minced garlic
splash of white wine
2 tbsp butter, divided
¼ cup grated parmesan or Asiago cheese
2 tbsp roughly chopped parsley
crushed red pepper flakes
Heat olive oil in a skillet over medium-high heat. Add tomatoes and sauté for 8-10 minutes.
Bring a pot of salted water to a boil. Cook pasta according to package. Reserve some pasta water after straining and return noodles to the pot.
Add garlic to the tomatoes and sauté for a minute. Add a splash of white wine and 1 tbsp butter. Cook for another 2 minutes or until the alcohol has cooked off.
Add the spaghetti to the tomato mixture, along with grated cheese, and a splash of pasta water.
Mix pasta with the sauce and add more pasta water if needed to reach a creamy, smooth consistency.
Season with salt and pepper.
In a separate skillet, heat 1 tbsp butter on medium-high heat. Pat scallops dry and season with salt & pepper. Cook for 2 minutes per side or until golden brown.
Plate your pasta, add scallops, and top with parsley, red pepper flakes, and additional cheese.
Serve and enjoy!