Tagliatelle al Pomodoro, Sea Scallops, and Mozzarella is a culinary masterpiece that elegantly marries the rustic charm of Italian cuisine with the refined simplicity of fresh, high-quality ingredients. This dish is a symphony of flavors and textures, designed to delight the senses and transport the diner to the sun-drenched coastlines of Italy, where the sea meets the vibrant countryside.
At its foundation, this dish features tagliatelle, a type of pasta known for its long, flat ribbons, which are perfectly suited to cling to sauces. The pasta’s slightly chewy texture provides a satisfying contrast to the tender, succulent sea scallops that crown the dish. These scallops are seared to perfection, achieving a golden crust that gives way to a moist, buttery interior, offering a taste of the ocean’s bounty in every bite.
What are sea scallops?
Sea scallops are a type of marine bivalve mollusk found in deep, cold ocean waters, primarily in the North Atlantic Ocean. Distinguished by their large size, sea scallops can have a shell diameter of up to two inches and are known for their sweet, rich flavor and firm texture. Unlike bay scallops, which are smaller and found in shallower waters, sea scallops are larger, making them ideal for searing and grilling, among other cooking methods. Their size allows for a beautiful caramelized exterior while maintaining a tender, moist interior when cooked properly.
The heart of this dish lies in its al Pomodoro sauce, a testament to the power of simplicity. San Marzano tomatoes, celebrated for their sweet flavor and low acidity, make them the ideal choice for creating a sauce that’s both rich and balanced. Blended until smooth and simmered with extra virgin olive oil, garlic, and red pepper flakes, the sauce becomes a velvety canvas that complements the natural sweetness of the scallops.
Adding a touch of luxury and freshness to the dish is the fresh mozzarella. This cheese is known for its delicate, milky flavor and soft, yielding texture. When scattered atop the hot pasta and sauce, the mozzarella gently melts, creating pockets of creamy goodness that meld seamlessly with the vibrant tomato base. The mozzarella’s subtle flavor ensures that it enhances rather than overwhelms the dish, allowing the other ingredients to shine.
The final flourish, torn fresh basil leaves, introduces an aromatic freshness that lifts the entire dish. Basil, with its peppery yet sweet notes, is a classic partner to tomato-based dishes, and in this context, it plays a crucial role in bridging the flavors of the sea, the earth, and the cheese. As the basil releases its essential oils, it perfumes the dish, inviting the diner to take the first bite.
Each component of Tagliatelle al Pomodoro, Sea Scallops, and Mozzarella is chosen for its ability to contribute to the overall harmony of the dish, from the tangy sweetness of the tomatoes to the briny depth of the scallops, and the creamy lushness of the mozzarella. The result is a plate that is visually stunning, with the vibrant red of the tomato sauce contrasting beautifully against the white of the scallops and mozzarella, punctuated by the bright green of the basil.
This dish exemplifies the beauty of Italian cooking, where the focus is on the quality of the ingredients and the joy of sharing good food. It’s a celebration of flavors that are at once comforting and luxurious, offering a taste of Italy’s culinary heritage with every forkful. Whether enjoyed in a cozy dining room or al fresco under the stars, Tagliatelle al Pomodoro, Sea Scallops, and Mozzarella promises a dining experience that is both memorable and deeply satisfying.
Tagliatelle al Pomodoro, Sea Scallops, and Mozzarella
4
servings15
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minutesTagliatelle al Pomodoro, Sea Scallops, and Mozzarella is a harmonious blend of tender pasta in a rich tomato sauce, complemented by succulent seared sea scallops and melted fresh mozzarella, crowned with fragrant basil for a luxurious fusion of Italian flavors and upscale seafood elegance.
Ingredients
12 ounces tagliatelle pasta
4 tablepsoons extra virgin olive oil
1 can (28 ounces) San Marzano tomatoes
3 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 pound large sea scallops
1 tablespoon unsalted butter
8 ounces fresh mozzarella, torn into pieces
1/2 cup basil, torn into pieces
to taste, salt and ground black pepper
Directions
- Prep the Ingredients:
Start by blending the San Marzano tomatoes until smooth. Pat the sea scallops dry with paper towels and season both sides with salt and ground black pepper. It’s imperative you remove excess moisture from the scallops to ensure a quality sear. - Cook the Tagliatelle:
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain and reserve 1 cup of the pasta water. - Make the Tomato Sauce:
In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Pour in the blended San Marzano tomatoes, and season with salt and ground black pepper. Simmer over low heat for about 20, stirring occasionally. If the sauce becomes too thick, loosen it with some of the reserved pasta water. - Sear the Sea Scallops:
While the sauce simmers, heat a skillet over medium-high heat with the remaining extra virgin olive oil and unsalted butter. Once shimmering, but not smoking, add the scallops, being careful not to overcrowd the pan.
Sear the scallops for 1-2 minutes on each side until they have a golden crust and are just cooked through. Remove them from the pan and set aside. - Combine Tagliatelle and Tomato Sauce:
Toss the al dente tagliatelle with the tomato sauce. Adding a little reserved pasta water if necessary to achieve your desired consistency. - Assemble and Serve:
Plate the pasta, and top with a few seared scallops, fresh mozzarella pieces, and torn basil leaves. Drizzle with extra virgin olive oil if desired. Serve the pasta immediately.
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