Burst Tomato Pasta & Seared Scallops

• 분량: 2 servings
• 활동 시간: 5 minutes
• 총 시간: 20 minutes

재료

2 punnets cherry tomatoes

1 shallot, finely diced

3 garlic cloves, minced

Chilli flakes, to taste

½ cup white wine

2 tbsp butter

½ cup parmesan cheese, grated + garnish

¼ cup parsley, finely chopped

2 servings spaghetti

8-10 scallops

¼ lemon

Parsley, finely chopped for garnish

방향

Bring a pot of salted water to a boil. Add spaghetti and cook to al dente. Reserve ½ cup of pasta water.

While the pasta is cooking, heat up a drizzle of olive oil in a pan on medium heat. Add tomatoes and shallots, and cook until the vegetables are soft. Burst the tomatoes, add garlic, chilli flakes and sauté for an additional 5 minutes or until half the juices have evaporated.

Add white wine and simmer until the alcohol is cooked off. Add parmesan, butter and parsley. Mix well

When the pasta is ready, add it into the sauce. Use pasta water to get desired consistency.

Pat scallops dry with a paper towel and season on both sides. In a separate pan, melt some butter and sear the scallops for 2 minutes on each side or until golden brown. Squeeze lemon juice over the scallops.

Plate pasta and top with scallops, parsley and extra parmesan.