How To Make Spaghetti with Scallops Tomatoes and Olives
Delight in this spaghetti dish with scallops and olives offers a flavorful a delicious and tangy sauce made of sun-dried tomatoes, olive oil, and wine!
Serves:
Ingredients
- 1cupfresh bread crumbs,coarse
- 3½tbspextra-virgin olive oil
- salt and freshly ground pepper
- 2tbspblack olives,chopped
- 2tbspsun-dried tomatoes,chopped, oil-packed
- 1tbspbalsamic vinegar
- ¾lbspaghetti
- 1½lbssea scallops
- ½cupdry white wine
- 1cuptomatoes,finely chopped
- 1cupricotta salata,(1 oz) grated
- 2tbspbasil leaves,chopped
Instructions
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Preheat the oven to 400 degrees F.
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On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of olive oil, and season with salt and pepper.
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Bake for 12 minutes, or until browned and crisp.
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In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar, and ½ tablespoon of olive oil.
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In a large pot of boiling salted water, cook the spaghetti until al dente.
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Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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Season the scallops with salt and pepper, and cook over high heat for about 3 minutes until well-browned on the bottom.
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Turn the scallops and cook for about 1 minute longer until just done.
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Transfer the scallops to a large plate.
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Add the wine to the skillet and cook, scraping up any browned bits, about 3 minutes until reduced to ¼ cup,
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Pour in any accumulated juices from the scallops and remove them from the heat.
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Drain the spaghetti and transfer it to a large, shallow serving bowl.
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Add the pan sauce, the olive-and-sun-dried-tomato mixture, and the chopped tomatoes and toss well.
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Season with salt and pepper.
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Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil, and bread crumbs on top and serve.
Recipe Notes
Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.
Nutrition
- Calories:Â 722.09kcal
- Fat:Â 22.97g
- Saturated Fat:Â 7.40g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 11.52g
- Polyunsaturated Fat:Â 2.47g
- Carbohydrates:Â 81.30g
- Fiber:Â 4.15g
- Sugar:Â 5.58g
- Protein:Â 40.39g
- Cholesterol:Â 72.44mg
- Sodium:Â 975.13mg
- Calcium:Â 193.73mg
- Potassium:Â 810.16mg
- Iron:Â 3.13mg
- Vitamin A: 97.17µg
- Vitamin C:Â 6.04mg
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