Pasta with Scallops, Garlic, Grape Tomatoes and Parsley

Food Picture: 

Preperation time 10 minutes

Cooking time 20 minutes

Ingredients (Serves 4)

  • Pinch Sea Salt
  • 500g Linguine Pasta
  • 5 Tablespoons Olive oil
  • 4 Garlic cloves, thinly sliced
  • 1/2 Teaspoon crushed red chilli flakes
  • 2 200g packets Ferguson Scallops
  • 250g Cherry tomatoes
  • Fresh ground black pepper
  • 2 Tablesppons of fresh chopped parsley
  • 1 Tablespooon butter


  1. Bring a large pot of water to the boil, and add salt generously. Add pasta; cook to package instrustions. Drain and reserve 1/4 cup of pasta water.
  2. Heat the oil in a large frypan over edium heat. Add garlic and red chilli flakes; toast until lightly golden and fragent (about 1 minute). Transfer to small bowl and set aside.
  3. Add scallops to pan ; saute until opaque (non tranperrant), for about 2 minutes. Add tomatoes and cook, stirring frequntly until skin begins to split. Crush a few tomatoes with the back of the spoon. Season with salt and pepper, remove from heat. 
  4. Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls and serve immediately; garnish with reserved garlic and parsley. 

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