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Lunch / Dinner

Scallop Pomodoro with Spaghetti

Sweet heat defines this snappy meal. Scallops and tomatoes combine to create a savory dish with a kick.


2 servings

Total Time

45 minutes

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Cook spaghetti in a pot of boiling salted water according to package directions; drain and reserve 1/2 cup pasta water.

Sear scallops in 2 Tbsp. oil in a sauté pan over medium-high heat until golden on both sides, 34 minutes per side. Transfer scallops to a plate and tent with foil to keep warm.

Sauté garlic, thyme, and pepper flakes in remaining 2 Tbsp. oil just until fragrant, 30 seconds.

Add tomatoes, wine, lemon juice, and any scallop juices on plate to pan; bring to a simmer. Add spaghetti and bring sauce to a simmer just to heat through, adding pasta water until it reaches desired consistency; toss with parsley and serve with scallops.

Step 1

So the sauce doesn’t get watery, cut out and discard the seeds and chambers of the Roma tomatoes.

Step 2

To get the best sear on the scallops, pat them dry with paper towels. Season them just before searing.

Step 3

Searing the scallops develops fond in the pan, which is the base for the flavorful sauce.

Nutritional Facts

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