Scallop Pasta
, Serves 4
Seared scallops tossed with linguine in a quick garlicky cherry tomato pan sauce.
| 2 tablespoons avocado oil | Sear scallops 3 min, season, flip | Add butter, season, cook 3 min more | Return scallops, stir to coat | Serve immediately with parsley |
| 450 g large scallops, patted dry | ||||
| 1/4 teaspoon salt (first side) | ||||
| 1/4 teaspoon black pepper (first side) | ||||
| 15 g unsalted butter | ||||
| 1/4 teaspoon salt (second side) | ||||
| 1/4 teaspoon black pepper (second side) | ||||
| 2 garlic cloves, finely minced | Cook garlic & tomatoes with water 3-5 min | Toss pasta into tomato sauce | ||
| 1 pint / 300 g cherry tomatoes, halved lengthwise | ||||
| 225 g linguine, plus 120 ml pasta water | Cook pasta al dente, reserve water | |||
| Chopped parsley, for serving |
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