Scallop, Tomato, Garlic Pasta

Pasta:

1. 12 oz pasta fettuccine (or preferred long pasta)
2. Scallops
3. 1.5 lb scallops
4. 2 tablespoons olive oil
5. salt and freshly ground black pepper
6. Veggies and sauce
7. 5-7 cloves garlic, minced
8. 10 oz cherry tomatoes (red and yellow), halved
9. 5 oz fresh spinach
10. ⅓ cup kalamata olives sliced
11. ¼ cup green olives sliced
12. 1-2 tablespoons salted butter (optional)
13. ½ whole lemon
14. 3 tablespoons capers drained, divided
15. ¼ teaspoon red pepper flakes

Instructions:

Cook pasta:\

1. Create a boil in a big saucepan of water that has been seasoned. Add the pasta, and cook it in accordance with the directions on the box. Put aside half a cup of the pasta water. Run off
2. You should continue with the other steps of the recipe while you wait for the water to boil and while the pasta is on the stove.

Produce the sauce by:

1. Place one tablespoon of olive oil in a skillet. One tablespoon of capers and half of the cherry tomatoes should be added to the dish. The other half of the tomatoes should be saved for later use. Stirring constantly, cook for four minutes over a medium heat.
2. Cook the fresh spinach and garlic for a couple of minutes over medium heat, or until the spinach has wilted, whichever comes first.
   Put in the tomatoes that are left over, half of them.

Include olives that have been sliced.

1. Add pasta that has been cooked and drained, along with butter, if you are using it. Stir the spaghetti after adding lemon juice and squeezing it. If necessary, add a little bit of water to the pasta.

A guide to searing scallops

1. When utilising scallops that have been frozen, it is imperative that the scallops be totally thawed. You may remove any excess water from each scallop by blotting it with paper towels. It is recommended that scallops be seared after they have been removed from the refrigerator for a period of thirty minutes (in order to get them closer to room temperature).
2. Add some freshly ground black pepper and salt to the scallops before cooking them.
3. Using a large pan of 12 inches in diameter, heat two teaspoons of frying oil to a high temperature until it shimmers without smoking.
4. Take care not to overcrowd the pan when adding the scallops.
5. A golden crust should develop on the bottom of the scallops after they have been seared for about three to four minutes on one side.
6. Cauliflower scallops should not be moved about the pan.
7. Cook the scallops for a further two to three minutes after flipping them over to the other side.
8. Place cooked scallops on top of the spaghetti. After the scallop pasta has been cooked, sprinkle the remaining two tablespoons of capers over it. Place some fresh thyme on top. Include freshly ground black
9. pepper and crushed red pepper flakes in the seasoning.