Cooking is more than just a necessity; it’s an expression of love, creativity, and a connection to food that nourishes both your body and soul. Imagine preparing a dish that is quick, easy, and bursting with flavors—a recipe that turns a casual weeknight dinner into a memorable culinary experience. Enter Pasta with Garlicky Tomato Sauce & Bay Scallops, a delectable meal that’s wholesome, satisfying, and packed with fresh ingredients.

This guide will walk you through every detail, from the perfect way to cook bay scallops to creating a velvety, garlicky tomato sauce that clings to every strand of whole-wheat spaghetti.

Ingredients for Pasta with Garlicky Tomato Sauce & Bay Scallops

Here’s what you’ll need to prepare this vibrant dish:

Ingredient	Quantity
Thin whole-wheat spaghetti	8 ounces
Extra-virgin olive oil	2 tablespoons, divided
Bay scallops (tough muscle removed)	1 pound
Garlic (finely chopped)	1 tablespoon
Mixed cherry tomatoes	3 cups (16 ounces)
Salt	1 teaspoon
Dry white wine	¼ cup
Zucchini (chopped)	1 medium
Fresh basil (chopped)	¼ cup, plus more for garnish

Step-by-Step Instructions for a Perfect Pasta Dish

1. Preparing the Pasta

• Bring a medium pot of water to a rolling boil.
• Add 8 ounces of thin whole-wheat spaghetti.
• Cook according to the package directions until al dente.
• Reserve 1½ cups of the cooking water before draining the pasta. Return the pasta to the pot.

2. Cooking the Bay Scallops

• Pat the scallops dry to ensure they sear well.
• Heat 1½ teaspoons of olive oil in a large nonstick skillet over medium heat.
• Add half of the scallops and cook undisturbed for about 4 minutes until lightly browned on the bottoms.
• Flip and cook for an additional minute until just cooked through. Remove and transfer to a plate.
• Repeat with the remaining scallops, using another 1½ teaspoons of oil. Avoid wiping the skillet clean to preserve the flavorful residue.

3. Creating the Garlicky Tomato Sauce

• Heat the remaining tablespoon of olive oil in the skillet over medium-high heat.
• Add the chopped garlic, stirring constantly for about 1 minute until fragrant.
• Toss in the cherry tomatoes and 1 teaspoon of salt. Cook for 6 minutes, stirring occasionally, until the tomatoes soften and start to burst.
• Add ¼ cup of the reserved pasta water and ¼ cup of white wine. Crush some tomatoes with the back of a spoon to release their juices.
• Stir in the zucchini and simmer for 3 minutes, letting the sauce thicken slightly.

4. Combining Pasta and Sauce

• Add the cooked spaghetti to the skillet along with ¼ cup of fresh basil.
• Toss everything together, adding more reserved pasta water as needed, ¼ cup at a time, until the sauce evenly coats the pasta.
• Stir in the seared scallops and allow the flavors to meld for another minute.

5. Garnishing and Serving

• Transfer the pasta to serving plates.
• Garnish with additional fresh basil for a burst of color and aroma.

Tips for Perfecting This Recipe

Choose High-Quality Scallops

Bay scallops are the star of this dish. Make sure they are fresh and thoroughly dried before cooking to achieve a golden-brown sear.

Optimize Cooking Time

Cooking the scallops in batches prevents overcrowding in the skillet, ensuring even cooking and the perfect texture.

Elevate the Flavor

The white wine adds a touch of acidity and depth to the sauce. If you prefer a non-alcoholic substitute, opt for vegetable stock with a splash of lemon juice.

Nutritional Information

Nutrient	Per Serving
Calories	350
Protein	25g
Carbohydrates	45g
Total Fat	8g
Fiber	7g
Sodium	450mg

Why You’ll Love This Recipe

• Healthy and Wholesome: Whole-wheat spaghetti and fresh vegetables provide a nutrient-dense base for this meal.
• Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
• Packed with Flavor: The garlicky tomato sauce and tender scallops make for a gourmet-level dish.

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! You can substitute whole-wheat spaghetti with gluten-free, regular spaghetti, or even zucchini noodles for a low-carb option.

2. What if I don’t have cherry tomatoes?

Grape tomatoes or diced Roma tomatoes work just as well. You may need to adjust the cooking time slightly.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to refresh the sauce.

4. What can I use instead of white wine?

Replace white wine with vegetable stock and a squeeze of fresh lemon juice for a similar tangy flavor.

5. Can I add other seafood?

Absolutely! Shrimp or chunks of white fish like cod or halibut make excellent additions.

6. How do I know when scallops are done?

Scallops are cooked when they are opaque and firm to the touch. Overcooking can make them rubbery, so keep an eye on the timing.

Conclusion

Cooking Pasta with Garlicky Tomato Sauce & Bay Scallops isn’t just about creating a meal; it’s about crafting an experience. With its simple preparation and bold flavors, this dish is sure to impress your family or guests. So, gather your ingredients, turn on some music, and enjoy the process of making a restaurant-quality meal right in your kitchen.

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