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Pasta with Scallops & Roasted Cherry Tomatoes

Scallops are one of my favorite ways to entertain, but sometimes it can get a little pricy, I’ll admit. I am always interested in figuring out ways to “stretch” my favorite ingredients and really make their flavors shine. I cut these large dry sea scallops into thin strips to make sure each bite had some scallop in it and really add some texture to the dish, and I roasted the tomatoes, fennel, and lemons to really make their flavors pop. What results is a vibrant, flavorful Summer dish that I wouldn’t mind having many more times throughout the season! It also heats up really well, surprisingly.



1 lb. of thin pasta, like capellini, angel-hair, or bucatini

4 tomatoes, seeded and sliced into 1/2” strips

2 bulbs of fennel, sliced into 1/2” strips

1 lemon, thinly sliced

5 whole cloves of garlic

6 large dry bay scallops, thinly sliced into strips

Crushed red pepper

Salt, to taste

1 tablespoon of butter


  1. Roast tomatoes, fennel, garlic, and lemon slices in oven at 425 degrees for 30 minutes, or until charred. Set aside.
  2. Boil salted water for pasta and cook until al dente. Drain and reserve 1/4 cup of the liquid.
  3. Season scallops with salt and cook in a tablespoon of butter until opaque. Add pasta and roasted vegetables to pan, tossing everything together, and plate. Season with additional salt and red pepper flakes.



Satisfy your senses,
Amanda (follow me on Twitter!)

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