Garlic pasta with lemony scallops and tomatoes
8 oz, linguine variety
1 pound(s), sea variety, (about 20)
2 cup(s), or cherry tomatoes, each cut in half
2 medium clove(s), minced
Crushed red pepper flakes
¼ cup(s), fresh, sliced
Fresh lemon juice
- Cook the linguine according to package directions; drain.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving.