On a recent trip to Cape San Blas, we were fortunate to come home with scallops from St. Joseph’s Bay. Scallop season runs late June through September in St. Joseph’s Bay and is an experience not to be missed, with a fishing license you can walk out and harvest your own scallops from the bay. After debating what to do with our scallops, we decided to sear them with some fresh tomatoes and put them over pasta. We enjoyed our meal fresh from the gulf al fresco on our patio.
Seared Scallops With Tomato, Garlic, and Basil Over Pasta
- 1/2 lb angel hair or thin spaghetti
- 1 lb scallops
- 2 Tbsp Extra Virgin Olive Oil
- 3 Tbsp butter, divided
- 2 cloves garlic
- 4 sprigs thyme, leaves removed
- 1 cup dry white wine
- 10 fresh basil leaves chopped
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions.
Dry scallops then with a paper towel, pat them and try to remove excess water. This will help them sear and achieve that golden brown look on each side. Season them with salt and pepper.Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops about 2 minutes on each side, then remove from pan and cover with paper towel to keep warm.
Over medium high heat add an additional olive oil to the skillet along with garlic and thyme. Reduce heat a little and saute garlic 1 to 2 minutes, stirring constantly.
Add tomatoes to pan and continue sauteing. As tomatoes break down add wine to the pan. Reduce wine 1 minute. Add basil, parsley, lemon zest and juice and the remaining 1 tablespoon butter. Add the cooked pasta and toss for about 30 seconds to combine and let the pasta soak up the sauce.Divide the pasta between 2 serving plates and top with reserved scallops.