2 minutes ago
We celebrated Moms birthday in Monterey for 4 days but I’m still going to cook & have a little party at our house for her this weekend! Must cook for her since she always looks so forward to it 🥰❤️ we went back & forth about what she wanted me to make.... first it was Rack of Lamb but then she changed it to pasta since I haven’t made that for them lately 😂 I’m going to make her my Seared Sea Scallops with Tomato Sauce over Spaghetti. I think she will be very happy. Recipe below ⬇️ Ingredients:
1/4 cup olive oil, divided
1 cup finely chopped yellow onion (from 1 large onion)
1 1/2 tablespoons minced garlic (about 4 - 5 cloves)
1 28-ounce can of San Marzano tomatoes (crushed or whole that you can crush by hand)
1/4 cup thinly sliced fresh basil, divided
1 1/2 teaspoon sea salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon red pepper flakes
16 dry-packed jumbo scallops (about 1 lb.)
1 1/2 cups uncooked Spaghetti
1/4 cup salted butter
Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high. Add onion; cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add the can of tomatoes, 2 tablespoons of the basil, 1 teaspoon of the salt, and the red pepper flakes; lower heat to medium & cook, stirring occasionally, for 10 minutes until sauce thickens slightly. Transfer to a bowl; cover and keep warm.
Wipe skillet clean. Pat scallops dry with paper towels, and season lightly with 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Heat remaining 2 tablespoons oil in skillet over high. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side. (Do not overcook.)
Cook Spaghetti according to package directions; drain. Stir in butter.
Divide pasta among serving plates; top each with about 2/3 cup tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 tablespoons basil.