Scallops and artichokes seared in brown butter and tossed with pasta, burst tomatoes and fresh lemon for a light but comforting dinner that’s ready in 30 minutes.
½ pound angel hair pasta
3 tablespoon butter, divided
1 ½ tablespoons olive oil, divided
½ pound scallops
Salt & pepper, to taste
1 shallot, diced
2 garlic cloves, minced
¼ teaspoon red pepper
½ cup white wine
½ lemon, juiced (about 2-3 tablespoons)
6 ounces cherry tomatoes
1 – 14 ounce can artichoke hearts, cut in half
¼ cup fresh basil, chopped
Freshly grated Parmesan cheese, for serving
Lemon wedges, for serving
Microgreens, for serving
Bring a large pot of salted water to a boil and cook pasta according to package directions. Just before draining, reserve ½ cup of pasta water and drain remaining. Prepare the rest of the recipe while the pasta cooks.
Heat 1 tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and place into skillet in a single layer. Scallops should sizzle when you put them in the skillet, if they don’t, wait for the skillet to heat longer. Sear on both sides until golden brown, about 2-3 minutes per side. Once done, remove scallops from skillet to a plate and cover to keep warm.
Reduce heat to medium. To the same skillet, add remaining tablespoon of olive oil and 2 tablespoons butter, diced shallot, garlic and red pepper. Cook 2-3 minutes until fragrant. Pour in wine and lemon juice. Add tomatoes and artichoke hearts and cook about 5 minutes until tomatoes burst.
Remove skillet from heat and add in scallops, pasta, and basil; toss together. If needed, thin the sauce with the pasta water, adding a little at a time.
Serve with Parmesan, lemon wedges, and, if you're feeling adventurous, microgreens!
If you're not a big fan of scallops, you can substitute shrimp!
Recipe by Modern Farmhouse Eats at https://www.modernfarmhouseeats.com/browned-butter-scallop-artichoke-pasta/