Another pasta scallop recipe for you guys. It’s fast, simple and delicious; plus, wild dry scallops were on sale so how could I say no? Make sure you get your scallops nice and dry before you season, it’ll help with the searing process. Also, scallops are often sold with the muscle still attached. Gently pull it off before cooking as it isn’t good to eat. It looks like a small chunk of scallop attached to the side and pulls off easily. I served our scallops over a fast spicy tomato sauce made with caramelized onions, red pepper flakes and canned tomatoes.

Ingredients:
8 scallops
1/2 Tbsp veggie oil
2 tsp olive oil
1 small onion, chopped
1 Tbsp fresh basil, chopped
4-5 tomatoes, canned
1/2 lemon
handful angel hair pasta, dried or fresh
1 Tbsp parmesan, grated
seasonings: cayenne pepper, red pepper flakes, garlic salt, kosher salt

Put a pot of salted water on to boil. Lightly dry your scallops and sprinkle kosher salt and cayenne on one side. Add veggie oil to your pan or cast iron and let sit over high heat. You want your pan really really hot before you put in the scallops, almost smoking. While the pan is heating up, sweat your onion in the olive oil in another small pan over medium heat, sprinkle garlic salt and red pepper flakes over. Your scallop pan should be nice and hot now, gently place your scallops in the pan, seasoned side down. There’s going to be a lot of sizzling and popping. Try not to move the scallops yet as they’re going to stick to the pan. Turn your heat down to medium high and wait about 2-3 minutes. Add the tomatoes to the onion pan and stir to combine, turn up the heat to medium high. Gently lift one scallop, if it easily lifts and is browned, flip. Keep in mind that some parts of your pan may be hotter than others so keep an eye on the scallops that are on those hot spots. Once you’ve flipped your scallops, you can add your pasta to the boiling water. Toss your chopped basil in with the tomato sauce and stir. Wait another minute or two. Squeeze lemon juice on your scallops and turn the heat down to low or off (if you’re using a heavy pan that holds the heat, like a cast iron, this will allow the scallops to finish cooking and stay warm while you plate the pasta). Test your pasta, if done, drain and toss with a little lemon juice, olive oil and garlic salt. Put on your plate or bowl, add your tomato sauce and top with scallops. Grate parmesan cheese over to finish. Enjoy!