Seared Scallops with Tomato Spinach Pasta
An easy meal with gourmet vibes. It's definitely worth buying scallops to make this dish.
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Cooking tools:
- Cast iron skillet
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Skillet
- Spatula
- Wooden spoon
- Serving bowl
- Paper towel
Ingredients
- 1 lb capellini pasta
- 3 generous handfuls baby spinach
- 6 tablespoons olive oil, plus more for drizzling
- 1 ¼ lbs cherry or grape tomatoes (about 1 ½ pints)
- big pinch cayenne pepper (optional but good)
- 8 garlic cloves, chopped
- 1 lb large sea scallops, patted dry
- Sea salt
- black pepper
- 1 cup (or so) chopped fresh basil
- Fresh shaved Parmesan
- Fresh lemon juice
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