The beauty of this lovely bowl of pasta is that you can have it ready in 20 minutes, from start to finish.
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For this dish to work, you really need to have fresh tomatoes at the peak of their ripeness. They don’t have to be Jersey tomatoes. You can use plum tomatoes, beefsteak tomatoes, or even heirloom tomatoes. Fresh, sweet, ripe tomatoes bursting with juice are absolutely key.
1/2 lb. scallops
3 tablespoons olive oil
2 Jersey tomatoes, diced
1/4 cup white wine
salt and pepper, to taste
a generous handful of parsley, chopped
a generous handful of oregano, chopped
Sprinkle a pinch of salt and grind some black pepper over the scallops. Set aside for 2-3 minutes.
Meanwhile, in a large skillet, heat olive oil until almost smoking. Add scallops to the pan and cook without moving them until crisp and golden brown, about 5 to 6 minutes; do not turn. Remove to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil, then add the tomatoes. Let tomatoes break down and cook until the liquid in the skillet has reduced, about 5 minutes. Deglaze the skillet with white wine. Sprinkle a pinch of salt and pepper, add chopped herbs. Stir occasionally. When the liquid has reduced its volume by half, lower the heat to medium, add the pasta to the pan. Toss. Return scallops to skillet. Toss a few more times, then serve at once.
Time: About 20 minutes, including prep.