Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Pasta with Scallops, Tomato, Basil

Pasta has always been my favorite blank canvas food. It allows for so much creativity in the kitchen. One of my favorite ways to eat pasta is with my family’s homemade Sunday Sauce (sometimes called gravy), it’s a heavy sauce that is as full of flavor as it is with love. However, a simple recipe – like this Pasta with Scallops, Cherry Tomatoes, and Basil one – sometimes is just what you need, it doesn’t take long and is filling and flavorful!

I made this sometime on a lazy day this past July, it features my favorite ingredients – basil, tomatoes, scallops, and – of course – garlic! I also recommend you serve with some pecorino romano on the side – I don’t mention it in the recipe, as that sort of something my family does with all pasta’s ;)

Pasta with Scallops, Cherry Tomatoes, and Basil
Serves 6
A tasty comfort meal, that's perfect for any day of the week!
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Ingredients
  1. 25 Grape tomatoes, sliced lengthwise down the middle
  2. 1 Tsp of salt
  3. 1/2 Cup of basil, chiffonade
  4. 1/4 Cup olive oil
  5. 1 Shallot, diced
  6. 4 Cloves of garlic, minced
  7. 2lbs Small scallops
  8. 1 Package of your favorite spaghetti (or angel hair), cooked according to the directions on the package
Instructions
  1. Brill a large pot of water to a boil, cook your pasta according to your preference or just by following the directions on the box of pasta. While your pasta is boiling prep your ingredients.
  2. In a large saute pan heat the olive oil at medium heat, add the diced shallots and cook until translucent. Add the garlic and cook for about a minute more, then add your sliced grape tomatoes and basil, cooking for about 4 to 5 minutes. Add the scallops and reduce heat to low. Turn off the heat once the scallops have cooked – this should usually (in my experience) take anywhere from 4 to 6 minutes, it’s important to keep an eye on your scallops as you don’t want to overcook them.
  3. Once the pasta has cooked (preferably when it’s al dente), drain and return to it’s pot. Mix in the scallop mixture and add salt, serve and enjoy!
The NYC Talon http://nyctalon.com/

Recipe: Scallops in Lemon Vermouth Butter Sauce

Easy Scallops Recipe, Scallops, Recipe

I’ve loved scallops for as long as I can remember – in fact that goes for most seafood. I like to blame my mom for this, she introduced me to the best food early on in life and I never looked back. Because of this early intro to seafood, I’ve had quite a while to explore how to cook and consume them. My most favorite scallop recipe has to be this one, the lemony butter sauce with most definitely have you licking your plate and the scallops turn out tender and delicious.

Scallops, Lemon, Butter, VermouthScallops-in-Lemon-Butter-Vermouth-Sauce
This easy recipe makes for a great birthday or date night meal – I tend to think these size scallops make for “special” meals because they are rather expensive (I picked up four for about $15 at Whole Foods), however you could always try the recipe with the more affordable smaller scallops and just coat them entirely before frying them. You can serve these with yellow rice and salad, or creamy mashed potatoes and steamed veggies, or crusty bread – whatever you like best.

Scallops in Lemon Vermouth Butter Sauce
Serves 2
Probably one of most favorite dishes, serve these scallops alongside mashed potatoes or even pasta! It's amazing!
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Ingredients
  1. 5 Tablespoons of Unsalted Butter
  2. 4-8 Large Scallops
  3. 1 1/2 Cups of Breadcrumbs
  4. 2 Cups of Vermouth
  5. 3 Tablespoons of Chopped Fresh Parsley
  6. Juice of 1 Lemon
Instructions
  1. Take your scallops and coat both sides with breadcrumbs. I prefer to use Italian style breadcrumbs, but plain works just as well too.
  2. In a small skillet melt two tablespoons of butter, and fry your scallops at medium heat until golden brown on both sides. To ensure your scallops are not overcooked I usually remove the scallops from the heat right when they’re about to be cooked through.
  3. After you’ve removed the scallops from the pan, add the remaining three tablespoons of butter, 2 cups of Vermouth, and juice from the lemon. Stir and allow to simmer for about 4 to 5 minutes. Stir in two tablespoons of chopped fresh parsley, reserving the third tablespoon for garnish.
  4. Serve your scallops, pour the sauce over them, garnish with a sprinkle of fresh parsley, and enjoy!
The NYC Talon http://nyctalon.com/