Scallops and Pasta in a Fresh Tomato Sauce (w/ mushrooms and spinach)

Feeds: 4
Time: 60 mins

If you are in the mood for some wonderful scallops with some pasta, this is one of my favorite dishes I have created.

Start with the tomato sauce as it needs to simmer for about half hour.

Tomato Sauce Ingredients:

– 4 beefsteak tomatoes steamed, skinned, cored, and seeded
– 1 bundle basil (1/4 cup or 2 oz)
– 2 tbsp fresh flat leaf parsley
– 4 garlic cloves
– 3 bay leaves
– ½ C water
– 2 TBSP Olive oil
– 1 tsp dry oregano
– 1 TSP Aleppo Pepper (Red pepper flakes work too)
– 1 tsp onion powder
– 1 tsp salt (or to taste)
– Fresh cracked Pepper
– Tomato Powder (if available, I know this is hard to find, but it is wonderful)

I like to use a 4 qt sauce pan with a steamer, you don’t need the steamer, as you can just blanch the tomatoes to skin them, but here is how I make this sauce:

– Heat 2 cups of water to a boil place tomatoes in steamer, and steam until skin starts to peel off.
– Shock the tomatoes in an ice bath and peel the skins off.
– core the tomatoes you can use a knife, but an apple corer works wonders ( the corer i use)
– seed the tomatoes, you can use your fingers and oush the seeds out (do this over a bowl or the sink)
– you should be left with only the flesh of the tomato at this point

– Remove the water from the saucepan, you can use this water to cook your pasta (so I recommend moving the water to your larger pot)
– Heat 2 tbsp of olive oil
– peel 4 garlic cloves ( easiest method is using your palm of your hand and pushing down)
– place your garlic clove & tomato into the hot oil
– add herbs & spices (fresh basil & Parsley, dry oregano, onion powder, salt, pepper, bay leaves, and aleppo pepper)
– add 1/2 cup water
– add tbsp tomato powder ( you can replace with tomato paste )

– Place lid on and simmer for 30 mins (your kitchen should start to smell like an Italian restaurant in heaven, if not, you did something wrong)

Scallops Spinach & Mushrooms:
– Bundle fresh spinach ( a lot cheaper than a pre-cleaned bag, but you have to clean it.. so up to you )
– 16 oz shiitake mushrooms
– 8oz Enoki or Beech mushrooms
– 1/2 lemon
– 2 tbsp butter
– 16 medium sized scallops (4 on each plate – you can do less if you would like)

– defrost your scallops if they are not already
– remove the muscle
– dry them with paper towel
– season each side generously with salt and pepper
– Clean the mushrooms (cut off the end of the stems)
– slice the shiitake mushrooms
– Clean and stem the spinach

– Heat a 12 inch frying pan with a layer of olive oil

– once the oil is lightly smoking
– using the pan as a clock place your scallops clockwise starting at 12 o clock ( to remember which scallop went down first)
– cook for 2 minutes on first side to get a nice brown crust
– flip scallops starting at 12 o’clock and working your way around
– after about 30 secs of cooking on the second side add 2 tbsp of butter to the pan, and spoon the butter over the scallops as it melts

– Remove the scallops from the pan

– add and Saute mushrooms for 2 minutes
– add spinach
– add cooked pasta ( i typically make homemade linguine, but spaghetti noodles will work just fine)
– squirt juice of 1 lemon over everything
– mix everything up

finish tomato sauce
– reomve bay leaves
– blend your tomato sauce ( I prefer an immersion blender)

– add tomato sauce to the frying pan with everything in it and mix everything up again

Side note: I typically place the scallops in the pan I made the sauce on no heat, just with the lid on, after i remove the sauce from the pan to keep them warm while i am finishing everything up


– place pasta in bowl or plate
– top with basil, parsley, and diced tomato
– add scallops to the plate



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