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Gallery Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley Credit: Earl Carter Recipe Summary Servings: 4
Ingredients Ingredient Checklist Coarse salt 1 pound linguine or spaghetti 5 tablespoons olive oil 4 garlic cloves, thinly sliced 1/2 teaspoon crushed red-pepper flakes 1 pound bay or sea scallops, tough muscles removed 1 pint container ripe grape tomatoes Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon unsalted butter
Cook’s Notes The tomatoes and garlic in this meal stand up nicely to a light pinot noir from France, California, or Oregon.
Gallery Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley Credit: Earl Carter
Recipe Summary Servings: 4
Gallery
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley Credit: Earl Carter
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
Credit: Earl Carter
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 1 pound linguine or spaghetti 5 tablespoons olive oil 4 garlic cloves, thinly sliced 1/2 teaspoon crushed red-pepper flakes 1 pound bay or sea scallops, tough muscles removed 1 pint container ripe grape tomatoes Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon unsalted butter
Directions
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 the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
Add scallops to pan (if using sea scallops, cut in half); 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. Season with salt and pepper. Remove from heat.
Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
Cook’s Notes The tomatoes and garlic in this meal stand up nicely to a light pinot noir from France, California, or Oregon.
Cook’s Notes
The tomatoes and garlic in this meal stand up nicely to a light pinot noir from France, California, or Oregon.
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All Reviews for Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
