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4 servings
25 min active time
35 min total time
5.0 (1 vote)
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Original
1 lb |
1 lb | |
3 Tbsp | |
1 Tbsp | |
3 minced | |
1 cup | |
1 cup | |
3 Tbsp | |
2 tsp | |
4 Tbsp rinced | |
20 oz halved |
1 1â2 Tbsp | |
to taste | |
1 Tbsp finely chopped | |
2 tsp finely chopped |
Amount per serving
Daily %
Calories
792
40%
Total Fat
16 g
21%
Cholesterol
62 mg
21%
Sodium
1366 mg
59%
Total Carbohydrates
104 g
38%
Fiber
6.9 g
25%
Total Sugar
11 g
Proteins
43 g
86%
Calcium
110 mg
8%
Iron
6.9 mg
39%
Potassium
760 mg
16%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Preparation
- 1If you are using frozen scallops, thaw them ahead of time.
- 2Rinse the scallops under cold water. Remove surface moisture by gently patting with a paper towel.
- 3Let them reach room temperature for better cooking (~10 minutes).
- 4Mince the garlic, half the tomatoes, and make sure you have all the ingredients handy.
Pasta
- 1Bring a pot of water to a boil to cook the pasta.
- 2Add the pasta in the boiling water, and time it so that they are done at about the same time as the scallops.
Scallops & Sauce
- 1Heat the olive oil over medium-high heat in a large saute pan.
- 2Place a single layer of scallops into the hot pan, and press them down gently to increase the thermal exchange. Avoid moving the scallops while they are searing. Cook for 2 to 3 minutes depending on the size, or until the bottom sides are browning.
- 3Add butter to the pan.
- 4Flip each scallops and cook the second side. Baste them using the butter sauce. Cook 1 to 2 minutes, or until the scallops firm up slightly.
- 5Once cooked, remove from heat and transfer the scallops out of the pan.
- 6Cook the minced garlic in the same pan for 1 minute on medium heat.
- 7Add the wine (or replace with broth) and simmer on medium-high, for 3 minutes or until reduced by 50%.
- 8Add the broth, capers, halved cherry tomatoes, lemon juice and zest to the pan. Bring back to a simmer by turning the heat to high, and cook for about 8 minutes or until reduced by 50%.
Assembly
- 1Once the sauce has reduced, lower the heat to medium-low. Add mustard and seasoning.
- 2(Add back the scallops just to warm them up, 1 to 2 minutes.)
- 3Transfer the scallops out, and stir in the cooked pasta in the sauce.
- 4Serve the scallops on a bed of pasta, garnished with your choice of fresh herbs.
Published by Julien Amelot