Subj : E-Z PASTA - 02
To   : All
From : Dave Drum
Date : Sat Feb 04 2023 05:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seared Scallop Pasta w/Burst Tomatoes & Herbs
Categories: Seafood, Vegetables, Pasta, Herbs
     Yield: 5 servings

          Salt & black pepper
     1 lb Linguine fini or other long,
          - thin pasta
     1 lb Large sea scallops; patted
          - dry
     4 tb Olive oil; more for
          Drizzling
     2    Shallots; thin sliced in
          - rings
 1 1/4 lb Sun Gold, cherry or grape
          - tomatoes
     2 cl Garlic; thin sliced
       pn Red-pepper flakes (opt)
 1 1/2 c  Rough chopped mixed herbs;
          - more for serving

 Bring a large pot of well-salted water (2 heaping
 tablespoons salt to about 7 quarts water) to a boil. Add

 the pasta and cook according to package instructions
 until al dente. Reserve 1 1/2 cups pasta cooking water,
 then drain pasta.

 Season the scallops well on both sides with salt and
 pepper. Heat a 12-inch skillet over high until very hot,
 2 to 3 minutes. Add 2 tablespoons olive oil. When it
 shimmers, add the scallops (working in batches to avoid
 crowding the pan, if necessary) and cook until golden
 brown and crisp, flipping once, 1 to 2 minutes per side.
 Transfer to a plate and cover to keep warm while you
 make the sauce.

 Wipe out the skillet and heat the remaining 2
 tablespoons olive oil over medium. Add the shallots and
 cook until they begin to soften, 2 to 3 minutes. Add the
 tomatoes and cook, stirring occasionally, until they
 start to burst, 5 to 7 minutes. Add about 1/3 cup
 reserved pasta water and press the tomatoes gently with
 the back of a spatula or wooden spoon to get them nice
 and jammy. Stir in the garlic and red-pepper flakes, if
 using, and cook, allowing the sauce to simmer, 1 to 2
 minutes. Season with salt and pepper.

 Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved
 pasta water and toss to coat, adding additional pasta
 water if needed. Divide the pasta among shallow bowls
 and top with scallops. Garnish with additional herbs and
 a drizzle of olive oil, if desired.

 by Colu Henry

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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