Bay Scallop Pasta with Tomatoes

Bay scallops and savory tomatoes are served over linguine in this easy recipe that's quick enough for a weeknight, but fancy enough for date night.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 664 Calories

Ingredients

• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 pound linguine pasta
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 pound bay scallops, rinsed and patted dry
• 1 pound grape tomatoes
• 0.25 teaspoon crushed red pepper flakes
• 0.33 cup dry white wine
• 0.25 cup sliced pitted Kalamata olives

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.

Step 2

Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.

Step 3

Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.