Scallops Pomodoro

Using fresh tomatoes to create a lovely sauce is not only delicious, but it's quick and easy! What tomato is the best to use for Pomodoro Sauce? San Marzano (left) or Roma (right). Both tomatoes work beautifully in this sauce.

Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Save 1/2 cup of the pasta water for the sauce. The starchy water helps thicken the sauce, giving it a smooth, silky texture that clings perfectly to the noodles and creates a glossy finish.

Remove any tomato stems, scoop out the core and some of the seeds, roughly chop them, and set them aside.

Finely chop the basil and set aside.

Heat a large nonstick skillet over medium-high with a tablespoon of extra virgin olive oil. Pat the scallops dry with a paper towel. In a small bowl, add 1/2 cup of freshly grated parmesan. Lightly press the scallops into the parmesan and sprinkle with cracked pepper.

Cook the scallops for roughly 2 minutes per side, until they’re golden brown and caramelized. Take them out of the pan and set them aside.

Add 2 teaspoons of extra virgin olive oil to the same skillet over medium heat. Stir in 2 teaspoons of jarred minced garlic or 2 minced garlic cloves and 1/2 teaspoon of dried oregano leaves, cooking for 1 minute. Then pour in 1/2 cup of pasta water and tomatoes stirring constantly until sauce reduces by 1/4 to 1/2 in volume.

Remove from heat, stir in a tablespoon of butter. Pomodoro sauce should have a consistency that's neither too chunky nor too runny. Salt to taste.

Drain pasta and toss pasta, chopped basil and cooked scallops in the sauce.

Serve the Scallops Pomodoro topped with freshly grated Parmesan and a sprinkle of cracked pepper. Enjoy!