Whether you are growing tomatoes in your garden or you have a chance to pick some up from a farmers market this summer, you are most definitely going to want to try this saffron chili tomato pasta. I know we will be eating it every time we have a hefty harvest from our tomato patch this summer!
Total Time
40min
0.0
0 Ratings
Author: Ful-Filled
Servings:
4
Ingredients
•
1
lb
Fettuccine
or Spaghetti or Tagliatelle
Pasta & Sauce
•
12
Jumbo Scallops
•
to taste
Kosher Salt
•
2
Tbsp
Butter
•
2
Tbsp
Olive Oil
•
2
Tbsp
Society Garlic Blossoms
or Chives flowers or Basil leafs
Scallops & Garnish
•
2
Tbsp
Olive Oil
•
2
Tbsp
Unsalted Butter
•
1
Large
Shallot
, finely chopped
•
1/2
tsp
Crushed Red Pepper Flakes
•
12
Saffron Threads
•
3
cups
Cherry Tomatoes
, halved
•
1
Lemon
•
to taste
Kosher Salt
Cooking Instructions
1.
Cook Fettuccine (1 lb) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
2.
Meanwhile, heat Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) in a large skillet over medium heat. Cook Shallot (1) and Crushed Red Pepper Flakes (1/2 tsp) stirring often, until shallot is softened, about 4 minutes.
3.
Add the soaked Saffron Threads (12) & Cherry Tomatoes (3 cups) and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.
4.
Add zest of the Lemon (1) & season sauce with Kosher Salt (to taste). Add pasta and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes.
5.
Remove the small side muscle from the Jumbo Scallops (12), rinse with cold water and thoroughly pat dry. Heat a 12-14 inch pan over high heat, add the Butter (2 Tbsp) and Olive Oil (2 Tbsp).
6.
Season each side of the scallops with Kosher Salt (to taste). Once the butter & olive oil begins to smoke, gently add the scallops to the pan, making sure they are not touching each other.
7.
Sear the scallops for 1 1/2 minutes on each side. The scallops should have a deep golden crust on each side.
8.
Serve the pasta topped with scallops & garnish with Society Garlic Blossoms (2 Tbsp).
Author's Notes
I used Sun Gold Tomatoes.
Nutrition Per Serving
CALORIES
873
FAT
28.5 g
PROTEIN
41.5 g
CARBS
95.1 g
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