Ingredients
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6 oz Weathervane Scallops (about 4 scallops)
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½ lb spaghetti or capellini
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olive oil
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1 pint cherry or grape tomatoes
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4 cloves minced garlic
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splash of white wine
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2 tbsp butter, divided
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¼ cup grated parmesan or Asiago cheese
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2 tbsp roughly chopped parsley
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crushed red pepper flakes
Directions
Heat olive oil in a skillet over medium-high heat. Add tomatoes and sauté for 8-10 minutes.
Bring a pot of salted water to a boil. Cook pasta according to package. Reserve some pasta water after straining and return noodles to the pot.
Add garlic to the tomatoes and sauté for a minute. Add a splash of white wine and 1 tbsp butter. Cook for another 2 minutes or until the alcohol has cooked off.
Add the spaghetti to the tomato mixture, along with grated cheese, and a splash of pasta water.
Mix pasta with the sauce and add more pasta water if needed to reach a creamy, smooth consistency.
Season with salt and pepper.
In a separate skillet, heat 1 tbsp butter on medium-high heat. Pat scallops dry and season with salt & pepper. Cook for 2 minutes per side or until golden brown.
Plate your pasta, add scallops, and top with parsley, red pepper flakes, and additional cheese.
Serve and enjoy!
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Weathervane Scallops to use premium seafood for all your cooking. Bon appétit!
