|Sungold Tomatoes, Photo: NK|
NK's Spaghetti with Sungold Tomatoes and Scallops
1 large Garlic Clove, minced or sliced thinly
1 teaspoons Crushed Red Pepper
1 Tablespoons Olive Oil
2 or 3 handfulls Sungold Tomatoes
2 Tablespoons Unsalted Butter
10 small Basil Leaves, plus more for garnish
1/2 Lb Spaghetti
1/2 - 3/4 Lb Sea Scallops, small side-muscle removed, rinsed and patted dry*
Salt and Pepper
*If available, purchase Dry Sea Scallops - they have not been treated with a liquid that you find in many Scallops to keep their color. Dry Scallops are ideal because they allow you to get a nice golden sear on your scallops. If you cannot find them, make sure you pat your Scallops dry really well. You most likely won't achieve a golden brown crust but they will still taste good.
Set a large pasta pot of Salted water to boil.
In a medium nonstick skillet, heat 1 Tablespoons Oil and 1 Tablespoon Butter over high heat until very hot, almost to the point of smoking.
Season Scallops of both sides with Salt and Pepper and carefully place in the skillet.
|Seasoned Scallops, Photo: NK|
Remove Scallops to a plate when done and set aside. Once cool enough to handle, cut them into halves.
If your pasta water is boiling, begin cooking the Spaghetti according to package directions.
In a second large skillet, heat 1 Tablespoon Oil over medium heat. Add Garlic and cook until fragrant, 1 minute or so. Add 1/4 teaspoon salt, 1/2 teaspoon Crushed Red Pepper, and the Tomatoes. Cook, semi-covered, for 8 minutes or more, tossing occasionally. If Tomatoes burst open, don't worry. I prefer to keep them whole so if they start to pop too much you can turn off the heat. If you don't mind them popping open, that's fine too!
Once Spaghetti has finished, drain and return it to pasta pot.
Stir in 1 Tablespoon Unsalted Butter, another few pinches of Crushed Red Pepper (or more if you like it spicy), and the 10 Basil Leaves. Toss until the butter has melted.
Next, pour the Tomatoes into the pasta pot and season to taste with Salt and Pepper. A 1/2 teaspoon of Salt will give it nice flavor but the amount is up to you.
|Tossing with the Pasta, Photo: NK|
|Spaghetti with Sungold Tomatoes and Sautéed Scallops, Photo: NK|