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@pretty.vybz:

ℒℴ𝓇𝓈ℴ𝓃𝒹𝒶
ℒℴ𝓇𝓈ℴ𝓃𝒹𝒶
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Monday 18 August 2025 04:48:11 GMT
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seared scallop spaghetti with burst gold tomatoes, garlic, butter, white wine, and Asiago! paired with Sauvignon Blanc RECIPE (serves 2) ½ lb (8 oz) spaghetti ⅛ cup olive oil 1 pint gold grape or cherry tomatoes 4 cloves garlic, minced Splash of white wine 2 tbsp butter, divided ½ cup grated Asiago cheese, plus more to top 2 tbsp roughly chopped parsley Pinch of crushed red pepper ½ lb jumbo scallops Bring a medium pot of heavily salted water to a boil. Add the spaghetti, and cook al dente, according to the package. Reserve 1 cup of pasta water for later. While pasta is cooking, heat up olive oil in a medium pan on medium heat. Add tomatoes, season with salt, and cook for 8-10 minutes until they’re soft and burst easily when pressed with a spatula. Add the garlic, and sauté for a minute. Add a splash of white wine and 1 tbsp butter, and cook for 2-3 minutes until butter has melted and the alcohol has cooked off. When the spaghetti is ready, turn heat to medium low. Add the spaghetti to the pan along with the grated Asiago and a splash of pasta water. Vigorously and continuously mix the pasta together until a creamy sauce has formed, adding pasta water as needed. Sauce should be silky and creamy. Season with salt and pepper if needed. Mix in the parsley and crushed red pepper, and remove from heat. Cover to keep warm. In a separate skillet, heat up remaining 1 tbsp butter on medium high heat. Pat scallops dry and season with salt and pepper. Cook scallops for around 2 minutes on each side or until they’re golden brown and crisp on each side. Plate your pasta and top with scallops and more Asiago and parsley.
seared scallop spaghetti with burst gold tomatoes, garlic, butter, white wine, and Asiago! paired with Sauvignon Blanc RECIPE (serves 2) ½ lb (8 oz) spaghetti ⅛ cup olive oil 1 pint gold grape or cherry tomatoes 4 cloves garlic, minced Splash of white wine 2 tbsp butter, divided ½ cup grated Asiago cheese, plus more to top 2 tbsp roughly chopped parsley Pinch of crushed red pepper ½ lb jumbo scallops Bring a medium pot of heavily salted water to a boil. Add the spaghetti, and cook al dente, according to the package. Reserve 1 cup of pasta water for later. While pasta is cooking, heat up olive oil in a medium pan on medium heat. Add tomatoes, season with salt, and cook for 8-10 minutes until they’re soft and burst easily when pressed with a spatula. Add the garlic, and sauté for a minute. Add a splash of white wine and 1 tbsp butter, and cook for 2-3 minutes until butter has melted and the alcohol has cooked off. When the spaghetti is ready, turn heat to medium low. Add the spaghetti to the pan along with the grated Asiago and a splash of pasta water. Vigorously and continuously mix the pasta together until a creamy sauce has formed, adding pasta water as needed. Sauce should be silky and creamy. Season with salt and pepper if needed. Mix in the parsley and crushed red pepper, and remove from heat. Cover to keep warm. In a separate skillet, heat up remaining 1 tbsp butter on medium high heat. Pat scallops dry and season with salt and pepper. Cook scallops for around 2 minutes on each side or until they’re golden brown and crisp on each side. Plate your pasta and top with scallops and more Asiago and parsley.
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