What You'll Need:
Sea Scallops (the large ones), 8
Pasta ( I use a gluten free fettuccine ), about 2 inch wide dry (about 1" diameter per person)
Arugula, 1 cup
Basil, large bunch (save a few leaves for the last step)
Roma tomatoes, 2, fresh
Tomatoes, canned stewed, 2- 14 oz cans
Onion, yellow, medium, 1, chopped
Portobello mushrooms, 1 large cap, chopped
Olive oil, 1/3 cup
Garlic, minced, 1.5 T
Butter, 2 T
Parmesan cheese, grated
Pepper, 1 tsp.
Sea salt to taste for the sauce ( I use 1/2 to 3/4 tsp.)
Bring a large pot of water to a boil and cook pasta. I usually prefer about 8 minutes so it's Al dente. While the pasta is going, start on the sauce. (The scallops will be done last as these take the least amount of time). First, place about 1 T butter in a large skillet and melt butter over medium to high heat. Add onions and brown.
Next, add the portobello mushrooms and Roma tomatoes and cook for about 2 minutes. (Your pasta will most likely be done by now. Remove, drain, add a little evoo and set aside) Then add the canned tomatoes, olive oil, and spices to the sauce. Stir. Cover and simmer for about 20-30 minutes.
Now it's time for the scallops. Pat each one dry as they will sear better but be careful not to tear. In a smaller skillet, add 1 T butter and melt on high heat. Once you see and hear the butter cooking away, place each of the scallops at least an inch apart. Cook about 6-8 minutes, flip, and cook another 6-8 minutes. Note: If this is your first time cooking scallops, be sure they are cooked all the way through. I intentionally made a slit in one as pictured here so you can see what it should look like when done.
Time to assemble the plates. First is the pasta, then the arugula and basil, then sauce, then fresh grated Parmesan cheese then scallops on top. Enjoy!