Imagine a restaurant-quality meal that's not just incredibly delicious, but also quick to prepare and packed with nutrition. This Healthy Scallops Penne Rigate is your ticket to a gourmet dining experience right in your own kitchen! In just 35 minutes, you'll transform simple ingredients into a mouthwatering Italian-inspired dish that will have everyone at your table asking for seconds. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a stunning meal, this recipe is about to become your new favorite go-to dinner.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz penne rigate
- 1 lb scallops
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the penne rigate and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, pat the scallops dry with paper towels. This ensures they will sear properly and develop a golden crust.
- Season the scallops generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and begins to slightly smoke.
- Carefully place the scallops in the hot skillet, making sure they are not overcrowded. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are just cooked through.
- Remove the scallops from the skillet and set aside on a warm plate, covering loosely with foil to keep warm.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant but not browned.
- Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water.
- Add the drained pasta to the skillet with tomatoes and garlic, tossing gently to combine.
- Carefully return the seared scallops to the skillet, gently mixing them with the pasta.
- Sprinkle freshly chopped basil over the dish and give a final gentle toss.
- If the pasta seems dry, add a small amount of reserved pasta water to create a light sauce.
- Serve immediately, garnishing with additional fresh basil if desired. Enjoy your healthy and flavorful Scallops Penne Rigate!
Tips
- Always pat scallops completely dry before searing to achieve that beautiful golden-brown crust.
- Use a high-quality, heavy-bottomed skillet for even heat distribution when searing scallops.
- Don't overcrowd the pan when cooking scallops - this prevents proper caramelization.
- Cook scallops just until they're opaque and slightly firm to avoid becoming rubbery.
- Reserve some pasta water before draining - it's liquid gold for creating a silky sauce.
- Fresh basil makes a huge difference, so try to use fresh instead of dried if possible.
- Serve immediately after cooking to enjoy the scallops at their peak texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 28g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
