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!