halfbakedharvest4.3
Browned Butter Scallops and Burst Tomato Basil Pasta
Nothing better than carbs, butter, cheese, and wine...all together in one dish and ready in an hour!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about ⏱️ 2-3 minutes. Remove the scallops from the skillet to a plate. 3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about ⏱️ 4-5 minutes. Add the butter and corn, cook until just browned, another ⏱️ 2-3 minutes. Pour in the wine and lemon juice, simmer ⏱️ 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. 5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!
large scallops, patted dry1 poundgarlic, smashed4 cloves
Nutrition Facts
calories
629 kcal
serving Size
1 serving
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