Scallops with Large Leaf Sorrel, Parsley and Spaghetti
Large leaf sorrel, known for its lemon flavor, compliments the scallops in this pasta dish.Serves 4-6
Ingredients
- 1 pound sea scallops
- 6 tablespoons extra virgin olive oil
- 1/4 cup large leaf sorrel , coarsely chopped
- 1 tablespoon fresh flat-leaf parsley , plus additional for garnish
- 1/2 cup water
- 2 tablespoons double concentrated tomato paste
- 12 ounces dry spaghetti
- Sea salt and freshly ground black pepper
Instructions
- Pat the scallops dry and season them with salt and pepper.
- In a small pot, add the sorrel, parsley and water and bring to a light boil over medium-high heat. Lower the heat to low and add the tomato paste. Season with salt and pepper and cook for 2-3 minutes, stirring. Remove from the heat and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.
- While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the scallops, working in batches if you need to, and cook on each side, for 4 minutes total, making sure not to overcook. Add the sauce, pasta, and reserved water to the pan, and season with salt and pepper. Gently mix until combined.
- Transfer the scallops and pasta to individual bowls. Sprinkle with parsley over the top. Serve immediately.
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