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

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