Recipe: Pasta with Scallops

PASTA WITH SCALLOPS

3 tablespoons extra virgin olive, divided use
1 small yellow onion, chopped
3 garlic cloves, chopped
3 cups fresh tomatoes, peeled, seeded, chopped, and drained
2 cups water
1 1/2 cups dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 bay leaves
2 whole cloves
1 tablespoon red wine vinegar
coarse salt and freshly ground black pepper
1 pound bay or sea scallops, side muscle removed
FOR SERVING:
1/2 cup cured black olives, pitted and chopped
1 cup capers
1 pound dried linguine or fettucine

Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook until soft, about 7 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, 2 cups water, the wine, parsley, rosemary, thyme, oregano, bay leaves and cloves. Reduce the heat to medium-low and cook, uncovered, until the sauce is thick, 45 to 55 minutes. Remove the cloves and bay leaves and discard.

Pass the sauce through a food mill or puree in a blender until smooth. Strain through a fine strainer into a saucepan. Add the red wine vinegar and season to taste with salt and pepper. Set aside.

If you are using sea scallops cut them into 1/4-inch slices, the remaining 1 tablespoon , oil in a large frying pan over medium heat. Add the scallops cook until almost firm to the touch 2 to 3 minutes. Add the scallops the tomato sauce; set aside.

Add the olives and capers to the frying pan cook, stirring until hot, 1 minute. Set aside in the pan.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until aldente, 10 minutes.

While the pasta cooks, heat the sauce over medium-low heat until hot.

Drain the pasta, toss with the sauce, and place on a serving platter. Garnish with the olives, capers, and the parsley, and serve immediately.

Source: You Say Tomato by Joanne Weir