This dish is a light and flavorful pasta dish that is perfect for a summer night. The scallops are seared to perfection and the cherry tomatoes add a sweetness that balances the dish. The pasta is cooked al dente and the sauce is light and creamy.
Ingredients:
1 pound pasta
1 pound scallops
1 pint cherry tomatoes
1/4 cup olive oil
1/4 cup butter
1/4 cup white wine
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Instructions:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions.
While the pasta is cooking, heat the olive oil
and butter in a large skillet over medium heat. Add the scallops and cook for
2-3 minutes per side or until golden brown.
Add the cherry tomatoes, white wine, heavy
cream, Parmesan cheese, salt, pepper, garlic powder, onion powder, oregano,
basil, and thyme to the skillet. Bring to a simmer and cook for 5 minutes, or
until the sauce has thickened.
Drain the pasta and add it to the skillet with
the scallops and cherry tomatoes. Toss to coat.
Serve immediately.
Tips:
You can use any type of pasta you like for this
dish.
You can add other vegetables to this dish, such
as spinach, mushrooms, or zucchini.
You can also use shrimp or chicken in place of
the scallops.
This dish is best served fresh, but it can be
refrigerated for up to 2 days.
Nutritional Information:
This recipe makes 4 servings. Each serving
contains approximately:
Calories: 500
Protein: 25 grams
Fat: 25 grams
Carbohydrates: 30 grams
Fiber: 2 grams
Sodium: 500 milligrams
Variations:
You can use a different type of cheese, such as
mozzarella or provolone.
You can add a pinch of red pepper flakes for a
little spice.
You can serve this dish with a side of crusty
bread.
This dish is a great way to use fresh scallops
and cherry tomatoes. It is also a great dish to make for a crowd.
Enjoy!
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