Cherry tomato pasta with scallops - ASMR

Cherry tomato pasta with scallops

Ingredients
1lb / 500g sea scallops (12 – 15 large sea scallops)
1/3 cup + 4tbsp olive oil, extra virgin
4tbsp butter, unsalted
6 garlic cloves
1 sprig rosemary
1 sprig thyme
1lb / 500g cherry tomatoes
8 ounces / 250g spaghetti
½ cup parmesan, grated
Fresh basil, sliced
Kosher salt
Black pepper

Method
1. Begin by bringing a large pot of heavily salted water to the boil. Add the pasta and cook al dente according to the pasta instructions. I like to remove my pasta 1 – 2 minutes before the suggested cooking time as it will continue to cook in the sauce. Drain the pasta and reserve up to 1 cup of pasta water just before draining.
2. While the pasta cooks, remove the scallops from the fridge and pat fry with absorbent paper. Season with salt on both side. Heat a large fry pan on a medium – high heat and bring 1/3 cup of olive oil to heat. Once the oil begins to shimmer, add the scallops, ensuring you do not overcrowd the pan. Sear the scallops for 2 – 3 minutes on one side and then flip over. Once the scallops are flipped, sear for an additional 1 minute and then add 2 tablespoons of butter, 3 garlic cloves, the rosemary and thyme. Continue to cook the scallops for a further 1 – 2 minutes, basting the scallops with the butter. Remove the scallops from the pan and reserve 2 tablespoons of the butter they cooked in.
3. In a second fry pan on a medium heat, bring the remaining olive oil to heat. Once the oil shimmers, add the garlic and cook for 1 minute or until fragrant. Add the cherry tomatoes to the pan and cook for 8 – 10 minutes or until they burst open and create a jammy sauce. Season with salt and pepper.
4. Turn the heat to low. Add the pasta, remaining butter, parmesan to the pan with the cherry tomatoes. Toss to coat until you have silky and glossy texture. If your pasta is a little dry, add some more pasta water.
5. Add the scallops and any of their juices. Sprinkle over with fresh basil and drizzle over the reserved butter sauce. Serve immediately.