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!
Servings: 6
Calories: 629kcal
Ingredients
- 3/4 pound angel hair or linguine
- 1 pound large scallops, patted dry
- kosher salt and black pepper
- 4 tablespoons extra virgin olive oil
- 1 1/2 cups cherry tomatoes
- 4 cloves garlic, smashed
- 1 pinch crushed red pepper flakes
- 1 tablespoon fresh thyme leaves
- 4 tablespoons salted butter
- 2 ears corn, kernels removed from the cob
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- zest and juice of 1 lemon
- 1/3 cup fresh grated parmesan cheese
- 1/2 cup fresh basil, roughly chopped
- 1 ball burrata cheese, at room temperature (optional)
Instructions
- 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!
Nutrition
Calories: 629kcal