Pasta with Scallops & Roasted Cherry Tomatoes

Blog, Food, Recipe | July 21, 2015 | By



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.




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