Scallop Fusilli with Sunburst Tomato Marinara

🧂 Ingredients

• 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

Instructions

• 1 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.
• 2 Coat a large sauté pan with oil and add the garlic, chili flake, and sauté for
  30 seconds.
• 3 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.
• 4 Season with salt and reduce the heat to a simmer. Cook the sauce uncovered for
  20-30 minutes until it has reduced and thickened.
• 5 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.
• 6 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.
• 7 Take the pasta off the heat and stir in the fresh parsley and season to taste
  with salt.
• 8 Serve with the seared scallops and toasted crusty Italian bread.
• 9 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. 
• 10 Season the scallops on both sides with salt andfreshly cracked pepper.
• 11 Heat a large sauté pan over moderate heat andcoat with oil.
• 12 Arrange the scallops in a single layer in the pan and add the crushed garlic and
  the butter. 
• 13 Cook the scallops until a golden crust starts toform, about 3-5 minutes. 
• 14 One by one, flip the scallops and remove the browned crushed garlic from the
  pan.
• 15 Cook the scallops on the second side for about 1-2 minutes. Remove the scallops
  from the pan and add the white wine. 
• 16 Use a wooden spoon to scrape all the browned bits from the pan, and add that
  liquid to the cooked pasta. 
• 17 Plate the pasta and serve with the searedscallops and toasted bread. 

Nutrition Info