Posted by: kothie 09-08-99 12:24 AM
Scallop and Broccoli Pasta with Rosemary Tomato Sauce
1 lb. pasta
2 tbsp. olive oil
3 garlic clove, sliced
1/4 tsp. red chili pepper flakes
6 Roma tomatoes, chopped
1 tsp. rosemary sprig, chopped
1/2 tsp. salt
1 1/4 lb. sea scallops
3 cup broccoli florets, cut into bite-size pieces
Bring a large pot of salted water to a boil, add pasta and cook al dente.
Drain, reserving 1/2 cup of pasta water per four servings.
Keep pasta warm until needed.
Heat oil in a high-walled saucepan over medium heat; add garlic.
Cook until it is lightly golden-brown, about 4 minutes.
Remove pan from heat; stir in chili flakes, tomatoes, and rosemary.
Add salt and reserved pasta water.
Return pan to medium heat and bring sauce to a simmer.
Cook, stirring occasionally to gently crush tomatoes, for 15 minutes.
Meanwhile, remove white strip ("foot") from side of scallops and discard.
Season scallops as desired with additional salt and pepper.
Add scallops into sauce and cook for about 3-4 minutes until they have turned white and released some of their water.
Remove scallops with a slotted spoon and reserve.
Continue to simmer sauce until it becomes sauce-like again, about 5 minutes.
Add broccoli and steam until tender and bright green, stirring occasionally.
Return scallops and any liquid they released to sauce and simmer until heated through, about one minute.
Toss pasta together with sauce and scallops before portioning onto plates.