Brown Butter Scallop & Burst Tomato Pasta
Brown Butter Scallop & Burst Tomato Pasta. The first day of semi nice weather allllll weekend and we’re celebrating with this perfect summer scallop pasta. The scallops are seared in brown butter, the tomatoes are bursting cooked in a shallot and herb sauce. All around just so summery and so delicious !!
Summer pasta season is almost here….but we’re starting a little early. Because the past two weekend have been super rainy and dreary, so since it’s finally sunny and warm tonight we are feeling a seafood summer pasta. And nothing says summer pasta quite like a seafood pasta.
I am very hit or miss when it comes to scallops. I pretty much will eat any kind of seafood that is put in front of me, but I don’t always love scallops. I guess I had a few fishy tasting ones, and that made me ify about them. But this pasta….SO good. As long as the scallops are fresh and good quality I am down to eat them. And I could never pass them up in a dish like this.
The sauce is an herby shallot and burst tomato sauce. The scallops are cooked in brown butter until they are perfectly charred and crisp on the outside but melt in your mouth juicy on the inside. So basically this is the perfect pasta for summer and warm weather. The bursting tomatoes, the buttery scallops, and allllll those fresh and delicious herbs.
This week coming up is looking super nice and extra warm. Unfortunately we will be missing another weekend at the shore since my brother is graduating college. But we are having a celebration dinner Saturday night that I am super excited about. And then of course it’s Memorial Day weekend. So lots of exciting things coming. And you already know the eats will be extra delicious and festive the next few weeks !!
Ingredients
4 tablespoons olive oil
1 large shallot; thinly sliced
24 ounces cherry tomatoes
salt and pepper
1 large garlic clove; chopped
red pepper flakes
1 - 2 cups chicken broth
2 tablespoons clarified butter
1 pound sea scallops
1 pound spaghetti
1 1/2 cups chopped mixed herbs (parsley, oregano, chives, and basil)
Directions
In a large skillet, heat the olive oil. Add the shallot. Cook for about 2 minutes. Add the tomatoes and season with salt and pepper. Cook stirring occasionally until the tomatoes begin to burst for about 7 - 10 minutes. Add 1/2 cup chicken broth and continue to cook over low heat. Add the garlic and red pepper flakes. Simmer for about 5 minutes, adding chicken broth as needed until the sauce thickens.
Season the scallops with salt and pepper. In another large skillet, heat the clarified butter until very hot. Add the scallops and cook until golden brown for about 2 - 3 minutes per side.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta and scallops to the skillet with the tomatoes. Top with the fresh herbs. Toss to combine, adding additional cooking water as needed.
