12 oz. Country Pasta Homemade Style Egg Pasta
1 – 1.5 lbs. Giant Scallops
1.5 Tbs. Olive Oil
1 Tbs. Butter
1/2 C. Sweet Onion (Walla Walla Sweets!), chopped
4 Cloves Garlic, finely chopped
3-4 Roma Tomatoes, chopped1 1/4 C. White Wine
1/8 – 1/4 C. freshly minced Parsley
1/2 Lemon for fresh-squeezed juice
Salt and Pepper
Prepare Country Pasta according to package instructions, drain thoroughly and set aside. Chop, dice, and prepare ingredients before cooking scallops, as this recipe will move quickly once you have started. Using paper towels, pat the scallops dry on all sides, then season with salt and pepper.
Heat a large frying pan using high heat. Once pan is hot, add 1 Tbs. olive oil, then scallops. Arrange scallops around the edge of the pan, not touching each other. Cook for 2-3 minutes without turning, this will properly sear each portion. Turn scallops and cook for 1-2 additional minutes, until cooked through. Remove from pan.
Turn heat down to low, and add 1/2 Tbs. olive oil and saute onions with the leftover scallop pieces for 30-45 seconds, or until translucent. Remove to bowl and set aside. Add butter and melt. Add chopped garlic and saute for 10-15 seconds. Add tomatoes, return sauteed onions to pan, and stir. Increase heat to high and add white wine. Stir constantly and allow to boil for 30 seconds. Add salt and pepper to taste.
Add pasta to mixture, or add mixture to pasta in large bowl. Stir well to coat pasta. Add scallops to plate and serve.
Prep Time: 5-10 minutes Cook Time: 15-18 minutes Serves 4-6
Recipe inspiration from The Pioneer Woman’s Tasty Kitchen (added by user Jan. 28, 2010 in Main Courses, Pasta).Print This Recipe