Scallop Shrimp Pasta with Burst Cherry Tomatoes

🧂 Ingredients

• salt
• 6-8 oz linguine

  (or other pasta of your choice)
• 6 oz cherry tomatoes
• olive oil
• 8-10 oz scallops
• 8 oz shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1/2 cup white wine
• 1 1/2 tablespoons unsalted butter
• parsley, finely chopped

  (about 1-2 tablespoons)
• black pepper

Instructions

• 1 Gather all ingredients and set the oven broiler to high.
• 2 In a large pot with boiling water, season the water generously with salt. Add
  pasta and cook until near al dente (just a touch under) according to package
  instructions. Reserve some pasta cooking water.
• 3 Spread cherry tomatoes on a baking sheet lined with foil. Broil for 3-4 minutes
  until burst, remove from oven and set aside.
• 4 Pat scallops and shrimp dry with paper towel, sprinkle both sides with salt and
  pepper. In a pan over medium high heat, add oil and when it's sizzling hot, add
  scallops. Leave them untouched and sear for 2-3 minutes or until the bottom is
  browned (amount of time depends on the scallop size and your stove). Flip and
  sear the other side for 1-2 minutes until browned. Transfer to a plate.
• 5 Add some more oil to the pan if needed. Add shrimp and sear for 1-1 1/2 minutes
  until the outside is no longer pink and shrimp are almost cooked through.
  Transfer to the same plate with scallops.
• 6 Reduce heat to medium, add some more oil to the pan and then add garlic. Sauté
  for a few seconds until fragrant and then add white wine. Deglaze the pan and
  let it cook for about 20 seconds. Add cherry tomatoes, pasta, butter, shrimp and
  scallops along with any juice on the plate. Mix thoroughly until butter is
  melted and flavors are combined. If the pasta is too dry, adjust with some
  reserved pasta water. Season with salt and pepper to taste.
• 7 Transfer to serving plates. Sprinkle parsley on top and serve immediately.

Nutrition Info