Cherry Tomato and Scallop Pasta
This cherry tomato and scallop pasta is a signature noob cook (read: lazy) style of cooking. I simply bake a small casserole of scallops and cherry tomatoes (pictured below; right), then toss in cooked pasta to soak in the baking juices. By doing so, I minimize oil splatters and messy clean ups on the stove top. While the casserole is baking, I cook the spaghetti so this one-dish pasta can be served in under 30 minutes.
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Of course, cooking everything via the stove top is even faster and browning the ingredients in the pan provides a slightly more flavourful umami edge. But this fuss-free way of baking the casserole tastes good too and that’s how I love to cook most of the time. On the day I cooked this for the blog, I also made prepare salmon in paper parcel (pictured above; left) to make full use of the oven.
- Cherry Tomato Pasta (Stove Top Recipe)
- Scallops Aglio e Olio (Stove Top Recipe)
- Seafood Spaghetti (Oven Recipe)
Scallops and cherry tomatoes is a tried-and-tested combination which is well loved in my kitchen. Check out the links above for pasta recipe ideas for both the oven and stove top method.
The liquid collected in the casserole after baking (pic above) is good stuff! It is filled with the umami goodness of the scallop juices and the sweetness of the roasted cherry tomatoes. Therefore, do not discard the liquid. Simply add drained hot pasta to toss with the baked dish to soak up all the juices. It also makes a very nice side dish on its own if no pasta is added.