Double Scallop Spaghetti with Heirloom Tomatoes


  • 1 tsp sesame oil
  • 5 cloves minced garlic
  • ¼ cup chopped hazelnuts
  • ½ pint halved cherry tomatoes
  • 2 heirloom tomatoes, cut into wedges
  • 1 cup seafood stock
  • 1 oz dried chanterelle or oyster mushrooms
  • 1+ tbsp caper berries
  • ¼ cup of seafood stock (cold)
  • 1 tsp corn starch
  • ½ pound bay scallops
  • ½ pound sea scallops, seasoned on both sides with salt and pepper
  • About 1 tsp Smart Balance butter, or Butter
  • 6+ leaves of fresh basil, chiffonade
  • Fresh black pepper and salt
  • 1 pound whole wheat spaghetti

Timing is KEY when cooking seafood over pasta, because a second too long and scallops will turn rubbery and unedible.

Heat up the sesame oil to medium in a large nonstick skillet and add the garlic and hazelnuts. Put the water on the stove for pasta and soak the dried mushrooms in 1 cup of warm seafood stock.

Cook the garlic and nuts for about 5 or 6 minutes until the flavors sweeten and mellow. Increase the heat and toss in tomatoes. Add the capers and cook for 3-4 minutes, then add the mushrooms and stock.

Wisk the cold seafood stock with the cornstarch, then add to the pan with the tomatoes. Cover and let simmer about 5 minutes.

When water boils, put the butter in a scorching pan to and melt. Add the pasta to water and place sea scallops on the hot, buttered pan.

Toss the bay scallops in the sauce skillet. Flip the sea scallops after 90 seconds (or well caramelized on the first side)

Drain the pasta when Al Dente, and pour into a big bowl. Top with the sauce bay scallop mixture, pepper, salt if needed, and the basil chiffonade.

Toss together, then plate, placing 3 seared sea scallops on each plate.

Recipe by Meagan McKeever