Subj : N.Y.T. Pasta - 01
To   : All
From : Dave Drum
Date : Fri Nov 04 2022 13:58:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Scallop Pasta w/Burst Tomatoes & Herbs
 Categories: Seafood, Vegetables, Pasta, Herbs
      Yield: 5 Servings
 
           Salt & black pepper
      1 lb Linguine fini or other long,
           - thin pasta
      1 lb Large sea scallops; patted
           - dry
      4 tb Olive oil; more for
           Drizzling
      2    Shallots; thin sliced in
           - rings
  1 1/4 lb Sun Gold, cherry or grape
           - tomatoes
      2 cl Garlic; thin sliced
        pn Red-pepper flakes (opt)
  1 1/2 c  Rough chopped mixed herbs;
           - more for serving
 
  Bring a large pot of well-salted water (2 heaping
  tablespoons salt to about 7 quarts water) to a boil. Add
  
  the pasta and cook according to package instructions
  until al dente. Reserve 1 1/2 cups pasta cooking water,
  then drain pasta.
  
  Season the scallops well on both sides with salt and
  pepper. Heat a 12-inch skillet over high until very hot,
  2 to 3 minutes. Add 2 tablespoons olive oil. When it
  shimmers, add the scallops (working in batches to avoid
  crowding the pan, if necessary) and cook until golden
  brown and crisp, flipping once, 1 to 2 minutes per side.
  Transfer to a plate and cover to keep warm while you
  make the sauce.
  
  Wipe out the skillet and heat the remaining 2
  tablespoons olive oil over medium. Add the shallots and
  cook until they begin to soften, 2 to 3 minutes. Add the
  tomatoes and cook, stirring occasionally, until they
  start to burst, 5 to 7 minutes. Add about 1/3 cup
  reserved pasta water and press the tomatoes gently with
  the back of a spatula or wooden spoon to get them nice
  and jammy. Stir in the garlic and red-pepper flakes, if
  using, and cook, allowing the sauce to simmer, 1 to 2
  minutes. Season with salt and pepper.
  
  Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved
  pasta water and toss to coat, adding additional pasta
  water if needed. Divide the pasta among shallow bowls
  and top with scallops. Garnish with additional herbs and
  a drizzle of olive oil, if desired.
  
  by Colu Henry
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A miracle would definitely be a step in the right direction." -- Hawkeye

--- Talisman v0.46-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

.