These tender scallops are divine with our White cream sauce recipe. Perfect for a quick weeknight recipe to add to your collection but flavorful enough to make for a special dinner! You'll love how the Canule noodles soak up every bit of flavor in this dish. Rosemary-infused salt elevates the flavor of buttery and slightly sweet scallops.
Ingredients:
For the Pasta:
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1lb Scallops
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1 tsp White Pepper
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1/2 lb Bucatini Pasta, cooked al dente
For the Sauce:
Directions:
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Season the scallops with salt and pepper.
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Meanwhile, heat a large skillet over medium-high heat with the olive oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside.
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In the same pan as you just cooked the scallops, add the White Vinegar. Stir to scrape up brown bits and reduce the vinegar a little, cooking for about 2 minutes. Add the cream and tomatoes, stir to combine.
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Add the cooked pasta and scallops. Toss to coat. Serve & enjoy!
