Linguine with scallops and cherry tomatoes
- 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
1/ Cook the linguine for 10 minutes in the frying pan in salted water, then set aside.
2/ 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.
3/ Add olive oil then the scallops.
4/ Brown them for 30 seconds on each side, then set aside and add the shallots to the pan.
5/ 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.
6/ To finish, sprinkle the herbs and season with salt and pepper.