Seared Scallop Pasta With Burst Tomatoes and Herbs
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By cooking.nytimes.com
Seared Scallop Pasta With Burst Tomatoes and Herbs
Instructions
Cook:30min
Updated at: Tue, 15 Apr 2025 13:10:54 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
38
High
Nutrition per serving
Calories686 kcal (34%)
Total Fat18.6 g (27%)
Carbs97.5 g (37%)
Sugars4.4 g (5%)
Protein31.1 g (62%)
Sodium692.2 mg (35%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
kosher salt
black pepper
1 poundlinguine
fini, or other long, thin pasta
4 tablespoonsolive oil
plus more for drizzling
2shallots
thinly sliced into rings
1.25 poundsSun Gold tomatoes
cherry or grape
2garlic cloves
thinly sliced
red-pepper flakes
optional
1 poundsea scallops
large, patted dry
1 ½ cupsmixed herbs
roughly chopped, such as tarragon, mint, parsley and chives, plus more for serving
Instructions
View on cooking.nytimes.com
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