Creamy Tomato Scallop Pasta: A Flavorful Twist

The Perfect Protein

Scallops take center stage in this dish, but feel free to substitute with other mild-flavored protein sources like shrimp, cod, halibut, or tilapia. The key is to choose a protein that will absorb the flavors of the sauce.

Marinade Magic

Before cooking the scallops, marinate them in a mixture of:

• olive oil
• lemon juice
• dried oregano
• salt
• pepper

for at least 30 minutes. This step ensures that the scallops are tender and infused with flavor.

Searing Scallops to Perfection

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sear the marinated scallops for 1-2 minutes per side, until they’re golden brown and cooked through. Remove the scallops from the skillet and set them aside, covered to keep warm.

Building the Sauce

In the same skillet, sauté:

• diced onions
• garlic

until softened. Add:

• a cup of vodka

to deglaze the pan, cooking for an additional minute until the liquid has almost completely evaporated. Next, add:

• chopped artichoke hearts
• capers
• olives
• chopped tomatoes

Heat the mixture through, then remove it from the heat and stir in:

• heavy cream
• seasonings

Combining Flavors

Cook pasta according to package instructions, then drain and add it to the tomato sauce. Toss in the seared scallops and grated Parmesan cheese, ensuring everything is well coated. Top with additional Parmesan cheese and a sprinkle of parsley for a pop of color.

Tips and Variations

If you’re not a fan of scallops, try substituting with shrimp or a grilled filet of fish. You can also customize the sauce by adding your favorite vegetables or herbs. Don’t be afraid to experiment and make this recipe your own!

Recipe Details

Yield: Serves 6
Difficulty: Easy
Total Time: 1 hour (including 30 minutes of marinade time)

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 medium onion, diced
• 2 tablespoons capers
• 1 (15 oz) can chopped artichoke hearts in water
• 2 cups chopped tomatoes
• 1 cup vodka
• 2 cups heavy cream
• 3/4 cup pitted olives, halved
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley
• Olive oil for sautéing
• Salt and pepper to taste
• Extra parsley for garnish