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You will feel like a 5-star italian chef when you make this bay scallops recipe! Parmesan Bay Scallops served with a decadent tomato butter pasta.
Feelings. I have them. And you know what I do with unwanted feelings? I eat them. If you find me in the kitchen cooking Italian food, like this bay scallops recipe, you can be certain I’m working through some powerful emotion.
You know what’s good for helping you deal with unwanted feelings? Pasta. Lots and lots of it, drenched in a tomato sauce that will make you groan. Marcella Hazan’s Tomato Butter and Onion Sauce, to be exact.
I’m a bit of a weirdo in that I’m obsessed with vintage cookbooks. I don’t want today’s Better Homes and Garden’s cookbook, I want the vintage edition with the jello mold salads and and rack of lamb with mint jelly.
I figure that I’m immersed in today’s recipes and cooking techniques every day. I love a good, vintage cookbook that takes me back in time.
A few years ago, I spotted an old copy Marcella Hazan’s Essentials of Classic Italian Cooking in a thrift store. I snatched it up. It’s since become one of my favorites, as evidenced by the sauce splattered pages. Marcella is famous for her Tomato, Butter and Onion Sauce and it has become one of my favorite pasta sauces!
Putting butter in tomato sauce sounds a bit strange perhaps. But what it does for the tomatoes is pure magic. It makes the canned tomatoes taste fresh, somehow. The sauce comes out velvety and rich. It’s incredible!
I pondered a protein to top this pasta, and landed on scallops. This cookbook also sold me on bay scallops. Realistically, we can’t afford to eat sea scallops very often, but sweet little bay scallops help us get by, and are so easy to cook!
The cook time on these scallops is less than two minutes total! Get your sauce and pasta started, then cook the scallops right before you’re ready to eat. They’re best when they are piping hot, so don’t let them sit too long.
- 1.5 lb spaghetti or spaghettini
For the sauce
- 2 cans whole tomatoes, peeled
- 5 tbsp butter
- 1/2 small onion, skin removed (do not dice!)
For the scallops
- 1 lb bay scallops, defrosted
- 4 tbsp olive oil
- 2 tbsp minced garlic
- 3 tbsp bread crumbs (I use panko, always)
- 2 tsp parsley
- 3 tbsp parmesan, grated
- Cook spaghetti according to package instructions. Drain and lightly dress in olive oil to keep noodles from sticking together.
- In a medium sauce pan, add tomatoes. Rough crush the tomatoes with your hands. Add butter and onion (do not dice!) Set to a low simmer for 30-45 minutes, stir occasionally.
- About 10 minutes before you are ready to eat, start the scallops. Rinse them, then pat dry with a paper towel.
- Add olive oil and garlic to a small skillet. Saute garlic for 2-3 minutes until it gets fragrant. Add scallops to skillet, and continue to saute for 10-20 seconds (seriously), then remove from heat. Vigorously move the scallops around the pan until they turn opaque.
- Turn your oven broiler to high. Add bread crumbs, parsley and parmesan to the scallop skillet, and stir to combine. Add the skillet to the top rack of the oven, and broil for a little less than one minute.
- Fish the onion pieces out of the sauce. Dress noodles with tomato butter sauce, then top with a scoopful of scallops. Serve with extra parmesan cheese.