Scallop Pasta with Tomatoes

This pasta dish with scallops and tomatoes is a light and fresh meal. If you don't have scallops, you can substitute with other available seafood. All our recipes are sourced from godfisk.no

Photo: Synøve Dreyer

Preparation Time: 40 min
Difficulty: Easy

Ingredients

Servings

1 kg scallops
250 g fresh pasta
2 pcs shallot
1 clove garlic
4 pcs tomato
2 tsp dried sage
3 tbsp fresh basil
olive oil
salt and pepper

Method

Leave the scallops in cold water for 15-20 minutes, scrub and rinse them thoroughly, especially to remove sand.
Cook the pasta according to the instructions on the package.
Finely chop shallots and garlic.
Blanch the tomato by scoring a cross on the top, dipping it into boiling water for a couple of minutes, then transferring it to ice water. Remove the skin, discard the seeds, and cut the flesh into pieces.
Sauté shallots and garlic in olive oil, add the scallops, cover with a lid, and cook until the shells open, about 2 minutes.
Add the tomato, sage, and finely chopped basil to the pan along with the scallops once they've opened.
Drain the pasta, stir in a little olive oil, and mix with the scallops.
Season with salt and pepper. Serve the pasta freshly made.