Do you have guests and are looking for some simple and tasty idea? These spaghetti with scallops and cherry tomatoes may be the right answer. They are a simple yet flavorful fish dish suitable for any occasion. But they are not only for when you have guests, eh? They are also perfect for a family lunch. A very simple recipe, made special by ginger which gives that “extra touch” that never hurts. I recommend you try them and I look forward to your comments.
Other recipes with scallops:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Scallops
In this recipe, I used frozen scallops without shells, which I transferred from the freezer to the refrigerator the night before.
- 12 oz spaghetti
- 10.5 oz scallops
- 1.5 cups cherry tomatoes
- 1 shallot
- fresh ginger (amount to taste)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Grater
- 1 Pan
- 1 Pot
Preparation of Spaghetti with Scallops
Peel the ginger root and grate it (the amount depends on your personal taste).
Wash the cherry tomatoes and cut them into pieces.
Cut the scallops into pieces.
Peel the shallot and chop it finely. I used a manual pull chopper. If you want to buy it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil and fry the shallot in it. Let it sizzle for a few moments, then add the cherry tomatoes.
Sauté everything for a few minutes over high heat, stirring often, then add the chopped scallops, grated ginger, a generous pinch of salt, and a grind of black pepper.
Lower the heat and continue cooking for a few minutes, stirring occasionally. You should get a nice creamy sauce. If it becomes too dry, add a few tablespoons of pasta cooking water. Adjust salt if necessary.
Meanwhile, cook the spaghetti in plenty of salted boiling water; drain them al dente without draining them too much and transfer them to the sauce pan. Stir to combine all the ingredients well and fragrance with chopped parsley.
Divide the spaghetti with scallops and cherry tomatoes among individual plates, sprinkle with more freshly ground black pepper, and serve immediately, hot. Enjoy! Paola
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