I'm a huge fan of seafood, so when I saw that Hannaford has nice, fresh, wild-caught baby scallops going for a whopping low price of $5.99/lb, I caved and got a pound of scallops - I guess that means there will be more recipes with scallop coming up!
I had no idea what to do with scallops, and so I decided to make pasta. Pasta is never a bad thing, and I usually have some rice and cooked pasta in the fridge just ready to go. Angel hair is my all-time favorite, but we got a huge 5 pound bag of macaroni for only $3ish and so macaroni it is!
- 4 oz baby scallops
- 1/2 tomato, diced
- 2 cloves garlic, sliced
- 1 shallot, minced
- 1/3 cup white wine
- 1 1/2 cups cooked pasta (any kind would do, I used macaroni)
- 1 + 1 tablespoon cooking oil
- [optional] green onions for garnish
- In a very very hot pan, add 1 tablespoon of cooking oil and sear the baby scallops.
- When the scallops are cooked, remove the scallops from the heat.
- Turn down the heat, and add another tablespoon of cooking oil to the pan.
- Add the shallots and garlic to the pan and fry until fragrant.
- When the shallots and garlic are fragrant, add the white wine to the pan and deglaze the pan.
- Add the tomatoes and pasta to the pan, then fry until evenly combined.
- Add salt and pepper to taste, then garnish and serve.