Seared Scallop Pasta with Burst Tomatoes and Parsley
Declan Chapin
2
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Weathervane Scallops. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
6 oz Weathervane Scallops (about 4 scallops)
½ lb spaghetti or capellini
olive oil
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
Directions
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!
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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