Golden Seared Scallops, Sweet Plum Tomato Linguine

Ingredients

• 1 lb seared sea scallop
• 12 oz wheat linguine
• 3 tbsp extra virgin olive oil
• 4 cloves garlic
• 1 small shallot
• 2 cups italian plum tomato
• 0.5 cup clam juice
• 0.5 cup fresh basil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 0.25 cup freshly grated parmesan cheese
• 1 tbsp unsalted butter
• 2 tbsp parsley
• 1 cup spinach

Instructions

1. 1Cook whole wheat linguine according to package directions until al dente; drain and reserve 1/2 cup pasta water.
2. 2Pat scallops dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear scallops for 1-2 minutes per side until golden brown and cooked through; set aside.
3. 3In the same skillet, add remaining olive oil. Sauté shallot for 2 minutes, then add garlic, Italian plum tomatoes, and red pepper flakes, cooking until tomatoes soften slightly (3-4 minutes). Deglaze with clam juice, simmering for 1 minute.
4. 4Add cooked linguine, seared scallops, fresh basil, fresh parsley, spinach, unsalted butter, and Parmesan cheese to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. 5Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.