Cherry Tomato Pasta with Garlic Scallops

CHERRY TOMATO-KALE PASTA with GARLIC SCALLOPS

What You’ll Need:

  • 1 lb pasta (angel hair, spaghetti, linguini, linguini fini) – Choose your favorite!
  • 1 lb sea scallops (rinsed and cleaned)
  • 8 cloves garlic, chopped (4 for cooking with scallops, 4 for the tomatoes)
  • olive oil
  • crushed red pepper to taste
  • salt & pepper
  • 1 large bunch of kale, spine removed and coarsely chopped
  • 1 Tbsp fresh lemon juice
  • 16 oz cherry tomatoes (I like using a mix from Trader Joe’s of red, yellow & orange)
  • “Everyday Seasoning” from Trader Joe’s (in the grinder) or equivalent multi herb seasoning
  • salt of garlic salt
  • Parmesan cheese
  • 8-10 leaves fresh basil to taste

What To Do:

– Boil salted water and cooking pasta according to directions; and add olive oil after cooking; combine to thoroughly coat pasta with olive oil.

– Bring about 2 Tbsp olive oil to medium-high heat. Add scallops and brown on all sides until cooked through. Throw in crushed red pepper to taste. Add 4 chopped garlic cloves to scallops about 2 minute before total cooking time is complete.

– In the meantime, heat 1-2 Tbsp olive oil in a large skillet and add kale. lemon juice, salt/pepper and some Trader Joe’s “Everyday Seasoning”. Cook about 5-7 minutes, stirring occasionally.

– Cut cherry tomatoes in half; heat another 2 Tbsp olive oil in large medium-sized skillet under medium heat and add tomatoes to pan with kale. Add a little salt & pepper to the tomatoes and cook about 5 minutes. Add 4 chopped cloves of garlic to tomatoes about 2 minute before total cooking time is complete.

– Combine cooked pasta and tomatoes mixture and toss with Parmesan cheese and fresh, sliced basil. Salt as needed. Add more olive oil to loosen pasta as necessary. Enjoy!

Posted on January 22, 2019 at 2:48 am
Denise Hallerbach | Category: Favorite Recipes | Tagged

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