Scallop Fusilli with Sunburst Tomato Marinara
This homemade pasta is one of my family's ultimate favorites! Every time I suggest a different option, I am quickly denied, and we always come back to this recipe! It's just too delicious! There's nothing better than a fresh garden slow-simmered tomato sauce with heaps of garlic, white wine, a hint of chili flake, and fresh chopped parsley. The fusilli wonderfully soaks up the sauce, and there's always just enough liquid to sop up with an olive oil toasted piece of crusty Italian bread! The scallops are seared to browned perfection on their own and then added to the pasta. You can not go wrong with this classic combination!
Marinara and Fusilli
- 1 lb Fusilli
- 6 cloves garlic, thinly sliced
- 1 tsp chili flake
- 4 cups cherry tomatoes, halved
- 4 tbsp tomato paste
- 3/4 cup dry white wine
- 3 1/2 tbsp unsalted butter
- ½ cup parsley, chopped
- Olive Oil
- Salt to taste
- Toasted crusty Italian bread for serving
- 2 lbs large sea scallops
- 2 cloves garlic, crushed
- 3 tbsp unsalted butter
- 1/4 cup white wine
- Olive oil
- Salt and pepper to taste
Marinara and Fusilli
Place a large pot of water over moderate heat and add salt, so it tastes "salty like the sea." Keep at a rolling boil and reserve to cook the Fusilli.
Coat a large sauté pan with oil and add the garlic, chili flake, and sauté for 30 seconds.
Immediately add the tomatoes and tomato paste, so the garlic does not burn. Cook for 3-4 minutes until the tomato paste has slightly caramelized and add the white wine.
Season with salt and reduce the heat to a simmer. Cook the sauce uncovered for 20-30 minutes until it has reduced and thickened.
Cook the pasta in the salted water until "al dente," about 9 minutes. Use a slotted spoon or spider and transfer the cooked pasta straight from the water to the reduced tomato sauce.
Stir and flip the Fusilli in the tomato sauce and add the butter. Continue to stir the pasta until the butter has fully melted into the pasta.
Take the pasta off the heat and stir in the fresh parsley and season to taste with salt.
Serve with the seared scallops and toasted crusty Italian bread.
Line a plate with paper towels, place the scallops on top and place an additiona piece of paper towels on top of the scallops to dry.
Season the scallops on both sides with salt andfreshly cracked pepper.
Heat a large sauté pan over moderate heat andcoat with oil.
Arrange the scallops in a single layer in the pan and add the crushed garlic and the butter.
Cook the scallops until a golden crust starts toform, about 3-5 minutes.
One by one, flip the scallops and remove the browned crushed garlic from the pan.
Cook the scallops on the second side for about 1-2 minutes. Remove the scallops from the pan and add the white wine.
Use a wooden spoon to scrape all the browned bits from the pan, and add that liquid to the cooked pasta.
Plate the pasta and serve with the searedscallops and toasted bread.
Calories: 774kcalCarbohydrates: 106gProtein: 45gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 1068mgPotassium: 1341mgFiber: 6gSugar: 10gVitamin A: 2085IUVitamin C: 49mgCalcium: 104mgIron: 5mg