Adapted from nytimes
1 lb capellini pasta
3 generous handfuls baby spinach
6 tablespoons olive oil, plus more for drizzling
1 ¼ lbs cherry or grape tomatoes (about 1 ½ pints)
big pinch cayenne pepper (optional but good)
8 garlic cloves, chopped
1 lb large sea scallops, patted dry
Sea salt and black pepper
1 cup (or so) chopped fresh basil
Fresh shaved Parmesan
Fresh lemon juice
- Cook the pasta in salted water until al dente. Just before draining, stir in the baby spinach. Reserve about 1 cup of the cooking liquid and then drain in a colander.
- Place pasta cooking pot back on the burner and turn heat to medium. Add 4 tablespoons olive oil and the cherry tomatoes. Cook about 5 minutes until tomatoes soften and start to burst. Add the garlic and cayenne and cook 1 minute. Add the pasta cooking liquid and simmer the mixture for 2-3 minutes. Season with salt and turn off heat.
- While the sauce is cooking, start the scallops: Pat the scallops dry and season with salt and pepper. Heat a heavy skillet or cast iron pan over medium-high heat. Add 2 tablespoons olive oil. When the pan is good and hot, add the scallops. Cook, undisturbed, for 2 minutes. A nice golden crust should form. Turn the scallops over and cook another 2 minutes.
- Add the pasta and spinach to the sauce in the pot along with the chopped basil and toss to combine. Portion pasta into bowls (3-4). Divide scallops among bowls. Drizzle a little more olive oil over all. Drizzle a bit of lemon juice over the scallops, and serve with fresh Parmesan on the side.