Seared Scallops with Sun-Dried Tomato Pasta Recipe

Seared Scallops with Sun-Dried Tomato Pasta Recipe

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This dish features perfectly seared scallops served over a bed of creamy pasta with sun-dried tomatoes and fresh herbs. The scallops are golden brown on the outside and tender on the inside, providing a delightful contrast to the rich and flavorful pasta. The sun-dried tomatoes add a burst of tangy sweetness, while the fresh herbs bring a touch of brightness to the dish. This recipe is perfect for a special occasion or a luxurious weeknight dinner.

Ingredients:

  • 1 pound large sea scallops
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound spaghetti or linguine
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
  3. Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
  4. Prepare the Sauce: In the same skillet, add the garlic and sun-dried tomatoes. Cook for 1-2 minutes, or until the garlic is fragrant. Add the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.
  5. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmesan cheese, parsley, basil, lemon juice, and red pepper flakes (if using). Cook for an additional 1-2 minutes, or until the pasta is heated through.
  6. Serve: Divide the pasta among serving plates and top with the seared scallops. Garnish with additional fresh herbs and grated Parmesan cheese, if desired.

Serve: This recipe serves 4 people.

Calories: Approximately 600 calories per serving.

Enjoy your cooking! If you have any other requests or need more recipes, feel free to ask.

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