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.
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.
See Also:
- Cherry Tomato Pasta (Stove Top Recipe)
- Scallops Aglio e Olio (Stove Top Recipe)
- Seafood Spaghetti (Oven Recipe)
- Delicious Scallop Recipes
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.
Cherry Tomato and Scallop Pasta
The baked casserole will also serve well as a delicious side dish, if you do not add any cooked pasta to it.
You can use more cherry tomato and scallop (adjust the seasonings to taste accordingly) to your liking, as long as they occupy one layer in the dish.
Ingredients:
- 12 cherry tomatoes gently crushed with a fork but still intact
- 8 large scallops if using frozen, thaw before use; rinsed and patted dry on paper kitchen towels
- 1 tbsp extra virgin olive oil plus a bit more to finish before serving
- 15 grams butter cubed
- 1/2 tsp red chilli flakes to taste
- 3 cloves garlic thinly sliced
- 2 servings (about 120 grams) of spaghetti or any pasta
- 1/4 cup grated Parmesan cheese optional
- finely chopped parsley
- sea salt to taste
- freshly cracked black pepper to taste
Directions:
- Arrange cherry tomatoes and scallops one layer in an oven-safe baking dish. Drizzle olive oil and scatter butter, chilli flakes and garlic over the ingredients. Season with salt and pepper.
- Bake casserole in pre-heated oven of 200°C (392°F) for 15 minutes.
- While the casserole is baking, bring a pot of water to boil with 1 tbsp salt added. Cook spaghetti according to package instruction until al dente (firm with a bite; usually shaving about 2-3 minutes from package recommended cooking time). Reserve a small cup of pasta water.
- Drain hot pasta and add directly to the baked casserole dish. Toss to coat evenly, adding some starchy pasta water to help bind everything together if needed. Season pasta to taste with salt and pepper.
- Divide pasta to two serving plates, sprinkle over cheese and parsley. Drizzle a bit of extra virgin olive oil as a finishing touch before serving.