ONE PAN DECADENT SEARED SCALLOP PASTA IN TOMATO CREAM SAUCE

Ciao Bella|Italian|Pasta|Seafood

Ingredients

1 ½ pounds dry packed sea scallops

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 tablespoons butter

2 tablespoons olive oil

1 medium onion, chopped

4 cups cherry tomatoes (preferably garden ripe)

8 cloves garlic, chopped

½ cup dry white wine

1 cup heavy cream

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

8 ounces dry spaghetti

½-1 cup water

½ cup grated parmesan cheese, plus more for sprinkling on the finished dish

1, 4 ounce bag baby spinach leaves

Basil or parsley leaves for garnish

Instructions

ve the tough side muscle off of each scallop (if there is one) and place them on a layer of paper towels in the counter. Press the tops with another layer of paper towels to completely dry. Season the scallops with ½ teaspoon each of the salt and pepper on both sides.

Heat the butter and olive oil in a large deep skillet over medium high heat until smoking hot. Add the scallops in a single layer, careful not to crowd them so they get a nice sear. Cook for 2-3 minutes on the first side until they are caramelized and golden. Flip and cook for 1-2 minutes on the second side until just barely cooked through. Note – cook time will depend on the size of the scallops and they will cook a little more in the sauce. Remove the scallops and set aside on a plate.

Add the onions, tomatoes, and garlic to the pan drippings from the scallops. Cook stirring for 2 minutes letting the veggies soften. Add the wine to the pan and scrape up any brown bits from the bottom of the pan using a wooden spoon or spatula. Add the heavy cream, Ciao Bella Italian Seasoning, and remaining salt and pepper to the pan. Stir to combine and bring to a low boil.

Add the dry pasta to the pan and toss for a couple of minutes to coat. Add ½ cup of the water to the pan and toss again. Cover the pan and let the pasta bubble away for 8-10 minutes, uncovering to stir every 3-4 minutes so the pasta doesn’t stick together. If the pasta seems a little dry, add a little more water (total moisture will depend on how juicy your tomatoes are). Continue cooking, stirring frequently, until the pasta is al dente in texture. Toss in the ½ cup of parmesan.

Add the spinach and toss until the spinach is wilted and the sauce coats the pasta. Add a little more water as needed to get a super creamy sauce. Serve hot in bowls garnished with basil or parsley and more parmesan.