Pasta with Scallops & Roasted Cherry Tomatoes
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
- Roast tomatoes, fennel, garlic, and lemon slices in oven at 425 degrees for 30 minutes, or until charred. Set aside.
- Boil salted water for pasta and cook until al dente. Drain and reserve 1/4 cup of the liquid.
- 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.