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Valentine’s day is right around the corner and it can be tricky deciding what romantic meal to whip up for the one you love. Having trouble deciding? Try this delicious and easy garlic tomato pasta with seared scallops. What is more decadent than a bowl of pasta coated in a rich garlic tomato sauce, topped with fresh pan seared scallops? This is the perfect date night meal. Seems fancy and elevated, but comes together in just 20 minutes.
In this time of quarantine, making elaborate Valentine’s Day plans isn’t quite what it used to be. For us, looks like we will be staying in and enjoying a romantic dinner for two (plus our dogs). If it were up to Zach, we would have steak and potatoes and call it a night, but since I am the cook, I will opt for something more elegant. This pasta is so simple to make, and the addition of fresh scallops take it from a humble pasta dish to something straight out of a fancy restaurant.
Seared Scallops
Now I know not everyone is a fan of seafood, but this girl is! So for me, scallops were the perfect choice for this dish. They are pretty expensive, so I do not get the chance to cook with them a lot, but what better time to spend that cash than a special occasion? The key to great scallops is buying them fresh. Frozen scallops hold a lot of moisture and do not sear up very well. They can work, but if you can buy them fresh, go for it!
The second key to great scallops is a cast iron pan. In my experience, nonstick pans just don’t give the scallops the great sear I am looking for. Start with your cast iron over medium heat. Add in 2 tbsp of olive oil and 1 tbsp of butter. Pat 1/2 lb of scallops completely dry and sprinkle them with some salt.
Once the oil is hot, place the scallops flat side down into the skillet. You will want to cook them for 2-3 minutes, or until a nice brown crust begins to form. Keep an eye out, because like most seafood, these guys cook very quickly. Once the scallop is a nice amber color, flip to the other flat side and cook an additional 2-3 minutes. And that is it. You can serve them just like this, with a drizzle of melted butter and a squeeze of lemon on top.
Garlic Tomato Pasta
It is easy to pull out that jar of prepared marinara, but come on, we are cooking for someone we love! In just a few extra steps, you can have a delicious garlic tomato sauce in just a few minutes that taste so homemade! In the same skilled you seared your scallops in, add a drizzle more olive oil or butter if needed. Throw in 2 minced garlic cloves and saute for just about 30 seconds. To that, add 2 tsp of dried oregano and 1 tsp of crushed red pepper flakes. Saute another 30 seconds.
Deglaze the pan with 1/3 cup of dry white wine. Let the wine simmer and reduce by half and then pour in 1 cup of chicken broth and 1 14.5oz can of diced tomatoes. Season to taste with salt and pepper and let the sauce simmer for 10-15 minutes to reduce slightly. While the sauce simmers, cook 1/2 lb of thin spaghetti or linguine according to package directions in heavily salted water.
When the sauce is ready, toss in the cooked pasta and 1/2 tbsp of lemon zest. Pour the pasta onto a serving platter or two plates and top with seared scallops. Sprinkle with grated parmesan and chopped parsley to garnish and serve! And just like that, you have delicious garlic tomato pasta with seared scallops. Wow the one you love with Valentine’s day with an elevated, but surprisingly simple dish.
Want More Romantic Dinner for Two Ideas?
- Spaghetti Squash Chicken Alfredo With Broccoli And Shrimp
- Cranberry Balsamic Glazed Chicken
- Greek Style Haddock
- Grilled Steak With Chimichurri
- Roasted Red Pepper Pasta
- Braised Short Ribs
Garlic Tomato Pasta with Seared Scallops
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ lb fresh sea scallops
- 2 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp crushed red pepper flakes
- ⅓ cup dry white wine
- 1 cup low sodium chicken stock
- 14.5 oz can diced tomatoes
- ½ tbsp lemon zest
- ½ lb thin spaghetti or linguine
- parmesan and chopped parsley for garnish
Instructions
- In a cast iron pan over medium heat, add in butter and olive oil.
- Pat scallops dry and season with salt. Place flat side down in pan. Cook for about 2-3 minutes or until a golden brown crust forms. Flip over and cook an additional 2-3 minutes. Remove from pan and set aside.
- In the same pan, add in minced garlic and saute 30 seconds or until fragrant. Add more olive oil or butter if needed
- Add in oregano and red pepper flakes and saute another 30 seconds.
- Deglaze pan with white wine, and simmer 2-3 minutes or until it reduces by half.
- Add in chicken stock and canned tomatoes. Simmer for 10-15 minutes until the sauce reduces and thickens a bit.
- Meanwhile, cook pasta according to package directions, in heavily salted water.
- Add cook pasta to sauce and toss. Stir in lemon zest. Place on a serving platter and top with cooks scallops.
- Sprinkle with grated parmesan and chopped parsley and serve immediately.
