Scallop and Tomato Pasta
Scallop and Tomato Pasta

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, scallop and tomato pasta. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley Be the first to rate & review! This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare. How to make Pasta with Scallop and Tomatoes recipes! Bring a large stockpot of water to a boil, and add salt generously.

Scallop and Tomato Pasta is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Scallop and Tomato Pasta is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook scallop and tomato pasta using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Scallop and Tomato Pasta:
  1. Prepare 1 can Canned whole tomatoes
  2. Get 1 clove Garlic
  3. Prepare 1/4 Onion
  4. Take 2 tbsp Olive oil
  5. Prepare 1 small amont Red chili pepper
  6. Take 2 tbsp Red (or white) wine
  7. Take 1 large Scallop
  8. Make ready 1 tsp Salt
  9. Take 2 tbsp Ketchup

Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a saucepan over medium heat. Add cherry tomatoes, pasta, butter, shrimps and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined.

Instructions to make Scallop and Tomato Pasta:
  1. Chop the garlic and onion.
  2. Heat olive oil and chili pepper in a heavy-bottomed pan.
  3. When the olive oil starts to smell nice, add the onion and garlic and stir fry until wilted.
  4. Add the canned whole tomatoes, wine and scallop, cook over high heat for 10 minutes while crushing the tomatoes with a wooden spatula and reducing the liquid.
  5. Simmer rapidly until the sauce is reduced by half!
  6. Add the ketchup and salt, and simmer for another 2 minutes over medium heat, mix well and it's done.
  7. Boil the pasta following package instructions. Reserve 50 ml of the pasta cooking water. Stir fry the bacon in butter in a pan.
  8. Add the cooked pasta, tomato sauce and pasta cooking water to the pan, and mix over high heat and it's done. It's not stir fried, it's just mixed. The pasta water should evaporate immediately.
  9. Leftover tomato sauce will keep in the refrigerator for 3 days or so.
  10. You can use it on pizza!

Add cherry tomatoes, pasta, butter, shrimps and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined. If the pasta is too dry, adjust with some reserved pasta water. Remove any muscle on the side on the scallops and split any large/thick ones in half. Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops.

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