Red Scallop Pasta Recipe

Name: Red Scallop Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 cup fresh bread crumbs; 1 pound spaghetti; 4 tablespoons olive oil; 2 garlic cloves, minced; 2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped; 1 pint fresh bay scallops; 1 teaspoon crushed hot pepper flakes, or to taste; 1/3 cup chopped fresh flat leaf parsley; Salt and freshly ground black pepper, to taste

Servings: persons

5 tablespoons unsalted butter
1 cup fresh bread crumbs
1 pound spaghetti
4 tablespoons olive oil
2 garlic cloves, minced
2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped
1 pint fresh bay scallops
1 teaspoon crushed hot pepper flakes, or to taste
1/3 cup chopped fresh flat leaf parsley
Salt and freshly ground black pepper, to taste

1
In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2
Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes.
3
Pour crumbs out onto paper toweling and set aside.
4
In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.
5
Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil.
6
Add the garlic and saute for 2 minutes until golden.
7
Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon.
8
When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque.
9
Stir in the pepper flakes and parsley and cook for another minute.
10
Season with salt and pepper.
11
Drain the pasta.
12
In a large skillet over high heat, add a few ladles of sauce.
13
Add the pasta and another ladle of sauce and toss to coat.
14
Divide the pasta into 4 warm bowls.
15
Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs.
16
Serve immediately.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 cup fresh bread crumbs, 1 pound spaghetti, 4 tablespoons olive oil, and more.

Yes, Red Scallop Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Scallop Pasta

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