Tags
Classico pasta sauce, Cooking, dinner, pasta, recipes, Ronzoni Smart Taste pasta, scallops, seafood, YUM
This dish couldn’t get much easier, but, having said that, it’s taken me two tries to get it right!
The first time I wanted to make these scallops, I didn’t DRY them, and they completely failed to sear; they steamed instead. This time, though, I dried them with paper towels, and got a nice crust on each side.
You need:
A dozen large sea scallops
One (1) tablespoon butter
Ronzoni Smart Taste spaghetti, 8 oz. dry uncooked (four servings)
Classico Sun-Dried Tomato Alfredo sauce, 1 cup
Parmesan cheese, grated
Directions:
Cook pasta and drain.
Thoroughly dry scallops with paper towels. Melt butter in an iron skillet. Skillet should be very hot, with butter or oil almost smoking. Sear scallops for about two minutes on each side (without moving or checking other than to flip — you’ll ruin the crust!)
Heat pasta sauce in a microwave-safe dish. Toss with spaghetti. Arrange half of the pasta and sauce on each of two plates, top with scallops and grated Parmesan cheese.
ENJOY!!
squirrel circus 
Mmm. Sounds delicious! I love scallops.
Thanks! I
Oh, that makes me miss home. Scallops in AB are the size of dimes and come from who knows where. I miss the giant ones straight from the ocean!
You have my sympathies!! I don’t like those little bitty ones, either. I think they call them “bay scallops” around here. The color is always is bit off, too – am I right?
Yes, you are right! I despise them. They just turn out all rubbery and tough because they are so small.
I thought so — chewy little bastards they are!
Gorgeous!
Thank you!
Juicy, plump scallops! Looks like a yummy pasta dish!
Thank you! They were VERY tasty 🙂
great recipe – and pretty plate to boot!
Thanks!! Just another cool plate from Target 🙂 Getting ready (really…I am!) to do that “my kitchen looks just like yours” post…
I haven’t had scallops in a long time , that makes sense to dry them before searing them. I am going to try this again you’r way . Nice picture!
Thanks! It made SUCH a difference in how they turned out 🙂
Look great! I do a similar dish but instead of a red sauce, i take the scallops out and cover them w/ foil to rest. Then add some garlic and shallots to the scallop pan and saute them till soft. Then I add about 1-1.5 cups of white wine to pick up all the yummy goodness on the bottom. Let that simmer while your pasta is cooking. At the end add a can of mushrooms (if you want to add fresh, just add them sooner w/ your garlic and onions) and then a Tablespoon or so of butter and serve over the pasta!!! YUMMMMM!!! It’s so fantastic!
That sounds delicious!!!!
They look perfect! I’ve never heard of sun-dried tomato alfredo sauce but I’m going to have to check that one out – sounds great.
It’s VERY yummy — gives regular alfredo a more complex taste!