Scallops & Tomato Pasta

This is a light pasta dish that lets the scallops shine. Sea scallops get gently warmed in a quick sauce of fresh chopped tomatoes reduced with white wine, then served over spinach fettuccine with toasted pine nuts and a shower of Parmesan.

The sauce stays intentionally thin. Tomatoes and wine simmer just long enough to reduce slightly and concentrate their flavors. It’s not a heavy marinara. It’s a bright, brothy sauce that coats the pasta without weighing it down.

Toasting the pine nuts first is a small step that makes a big difference. Raw pine nuts are bland and waxy. Toasted, they turn golden and nutty, adding a warm crunch against the tender scallops.

Kitchen Tips

• Cook the garlic gently in olive oil and remove it before adding the tomatoes. It flavors the oil without burning and turning bitter in the sauce.
• Don’t overcook the scallops. They only need to heat through in the sauce, not simmer for minutes. Overcooked scallops turn rubbery and tough.
• Watch the pine nuts closely while toasting. They go from golden to burnt in seconds. Stir constantly.
• A squeeze of lemon juice at the end brightens the whole dish. The recipe suggests it optionally, but it really does make a difference.

Variations

• Use shrimp instead of scallops for a more budget-friendly version.
• Swap spinach fettuccine for regular linguine or angel hair.
• Add a pinch of red pepper flakes to the sauce for gentle heat.