Linguine with scallops and cherry tomatoes
Preparation time: 10 min
Cooking time: 10 min
- 1 lb linguine pasta
- 24 scallops
- 10 cherry tomatoes, halved
- 2 chopped shallots
- ¼ cup chopped parsley and chive
- 2 tablespoons olive oil
- Salt & pepper
Cook the linguine for 10 minutes in the frying pan in salted water, then set aside.
Heat the sauté pan to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
Add olive oil then the scallops.
Brown them for 30 seconds on each side, then set aside and add the shallots to the pan.
Brown the shallots, then add the tomatoes. Turn down the heat and simmer on low for 5 minutes. 6/ Add the pasta and scallops with the tomatoes and heat them.
To finish, sprinkle the herbs and season with salt and pepper.