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Sea Scallop Pasta

This Sea Scallop Past is a delicious gluten-free dinner recipe the whole family can enjoy! Or, let’s be honest here, you can also just as easily enjoy it for two for date night in at home! Just a handful of ingredients, you’ll be on your way to a flavorful dinner in a matter of minutes! And if it’s been a hot minute since you paired tomatoes and basil together, then this is the recipe to try! {Gluten-free and Dairy-free}

Ingredients

Scale
  • 1 package gluten-free pasta
  • 1/4 cup + 1 tablespoon olive oil
  • 1/8 + one pinch sea salt
  • 4 clove fresh garlic, peeled and cut into slivers
  • 1/2 pint grape tomatoes, halved
  • 1/2 tablespoon dried basil
  • 1 pound frozen sea scallops, thawed

Instructions

  1. Prepare pasta according to package directions. Add tablespoon of olive oil and pinch of sea salt to the pan for added flavor. Drain pasta and return to rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops, then remove the pasta from heat and keep covered until the scallops are done sautéing.
  2. While the water is warming up, thaw scallops according to package instructions. For best results, place thawed scallops between two paper towels or two paper napkins to soak up excess water.
  3. In a medium skillet, add remaining olive oil (or enough to cover the bottom of the skillet). Then add the 1/8 teaspoon sea salt and sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until they start to turn a golden golden color. Then add the sliced tomatoes and dried basil. Sauté another 1-2 minutes, or until the tomatoes start to soften. Next add the sea scallops. Sauté them about 1-2 minutes on each side, carefully turning each one over.
  4. When the scallops are done, toss them with the pasta and garnish with additional basil and parsley. This recipe is best enjoyed just after it is prepared.

Notes

  • Prior to sautéing, place the scallops between paper towels or paper napkins to absorb excess moisture.
  • The tomatoes and basil may make it difficult to tell if the scallops are done, however as a general rule, the scallops are done cooking once they look opaque. If you’re unsure, adjust the heat to LOW-MEDIUM, place a lid on the scallops, and cook them for about a minute or so. 

Find it online: https://www.spiritedandthensome.com/sea-scallop-pasta-recipe/