Scallops, Pasta, And Rosey Sauce

1. 1

   In a sauce pan add 4 of the tomatoes and garlic to 1 tbsp hot olive oil. Cook, stirring, until the tomatoes are soft. Incorporate tomato paste. Press through a fine sieve to produce a smooth sauce.

2. 2

   Add shallots to 1 tbsp hot olive oil and cook to soften. Add white wine vinegar, white wine and white pepper and cook to reduce until almost all liquid is evaporated.

3. 3

   Remove shallot and wine reduction from heat and add butter, bit by bit, whisking until all is incorporated without butter becoming melted. Whisk in tomato sauce and set sauce aside.

4. 4

   Bring 3 quarts of salter water to boil and add pasta to cook until al dente.

5. 5

   Place a pan on high heat and sear scallops, cooking 1-2 minutes on each side.

6. 6

   Drain pasta, toss with olive oil, and arrange a mound of pasta in the center of each serving plate. Place scallops around the pasta and drizzle tomato sauce over and around the plate. Scatter basil over the top.

* Per serving · 4 servings · Values may vary.