Brown Butter Scallops with Jammy Cherry Tomatoes
Donal's Notes
Perfectly cooked scallops in nutty brown butter are the ideal accompaniment to sweet cherry tomatoes softened down with chilli and garlic to form a simple sauce for freshly cooked linguine. This is a dish that comes together in the time it takes to cook the pasta. A real midweek treat!
Chopping board
Chopping knife
Large stainless steel frying pan
Tongs
Large pot
Colander
Instructions
1
Dry the scallops with some kitchen paper, season well with salt and allow to sit for 5 minutes.
2
Bring a large pot of salted water to the boil. Cook the linguine until al dente, reserving a cup of pasta water before draining.
3
Meanwhile, do a little prep. Peel and finely slice the garlic and slice the cherry tomatoes in half.
4
Finely chop the parsley and chives and grate the Parmesan.
5
Heat the olive oil in a large stainless steel frying pan over a medium heat. Dry the scallops again (this helps get a great sear) and season with a little more salt and pepper. Add the scallops and sear on both sides (for 2-3 minutes each side) until browned. Set aside on a plate.
6
In the same pan add the butter and allow to gently brown for 2-3 minutes.
7
Add the tomatoes and garlic and cook for 2-3 minutes until fragrant.
8
Add the chili flakes and squeeze in the juice of half the lemon.
9
Add the cooked pasta and Parmesan to the pan with a splash of the pasta water and a pinch of black pepper. Combine until the sauce has thickened and is coating the pasta.
10
Serve alongside the scallops and scatter with the chopped herbs and lemon zest to finish.
