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Sautéed Scallops on Rigatoni with Fresh Tomato Sauce
Today’s recipe is from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients.
Monica suggests serving this dish with a side of toasted baguette slices topped with arugula pesto... and it seems right to serve it with a side of garlicky sautéed spinach and/or a mixed green salad.
Sautéed Scallops on Rigatoni with Fresh Tomato Sauce
By Monica Puri Bangia
Serves 2‒ 4
Rigatoni and sauce
3 cups fresh plum tomatoes cut into rough squares
2 tablespoons organic extra virgin olive oil
2 teaspoons sea salt
Pinch of sugar
1/2 pound fresh rigatoni, cooked al dente (reserve 1/2 cup pasta water for the sauce)
- In a large frying pan, heat the olive oil on medium high heat.
- Add the tomatoes, salt and sugar. Cook on medium heat for at least 20 minutes or till the tomatoes start to get mushy and soft.
- Add the 1/2 cup pasta water and the al dente pasta. Mix well and check for seasonings.
Sautéed Scallops
1 pound Alaskan sea scallops, thawed* and rinsed
2 tablespoons organic extra virgin olive oil
Sea salt
Organic coarse ground pepper
- Heat a non-stick frying pan medium-high. Add the olive oil, scallops, salt, and pepper. Cook scallops for 2 minutes on each side. (Cook in two batches if the pan is not big enough.)
- Serve the pasta with 4‒5 scallops on top.
*Thaw overnight in the fridge, or place scallops in a bag (air squeezed out, tightly sealed) and immerse in cold water for 20‒30 minutes or until flexible.
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