Pasta with Scallops and Tomatoes

Pasta with Scallops and Tomatoes

  • 4 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tbsp olive oil
  • 2 cups diced fresh tomatoes
  • ¾ pounds large scallops, rinsed and patted dry
  • 1 cup chicken stock or clam juice
  • pinch of crushed red pepper
  • 2 tsp capers
  • ½ tsp salt
  • ¼ tsp tarragon
  • 12 oz angel hair pasta

Sauté onions and garlic in olive oil. Add tomatoes and cook until just heated through. Add scallops and broth. Simmer 3 minutes. Add red pepper, tarragon, salt and capers. heat to boiling, reduce heat and simmer until scallops are done, another 3 minutes.

Meanwhile, cook pasta according to package directions. Drain and combine with scallops mixture.

Optional: add 1½ cups white wine early in the process and boil down prior to adding scallops.


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