Bay Scallops with Lemon Tomato Sauce

I have always been a big fan of scallops, but I do not particularly like to pay $30 for a plate of diver scallops at a restaurant. Bay scallops offer great scallop flavor, and are much easier to find. These particular bay scallops were frozen, and were priced fairly reasonably.

This recipe again utilizes our Pastamore Meyer Lemon Oil. It is citrus season, and using this oil gives a dish with citrus a deeper depth of flavor. The richness of the olive oil matches well with the brightness of the citrus, and really makes this a fresh and delicious dish.

Ingredients: Servings: 4
1 lb - linguine
1 lb - bay scallops, thawed
1 Tbsp - Pastamore Meyer Lemon Oil
1 Tbsp - flour
2 Cups - cool water
8 - Roma tomatoes
1/2 - yellow onion
1 - lemon
6-8 leaves - fresh basil
To taste - salt and black pepper
To taste - red pepper flakes (optional)

Directions:
1. Place a large pot of water on the stove over high heat (minimum 1 gallon water). While the water is heating dice the onion into 1/4" x 1/4" pieces. Place to the side. Next, dice the tomatoes into 1/4" x 1/4" pieces. Set to the side.

2. Place a large saucepan on the stove over medium/medium-high heat. When the pan is hot, add the Pastamore Meyer Lemon Oil. Once the oil is heated, add the onion and sweat until translucent. Add the flour to the pan, and mix together into the flour has been incorporated into the fat. Add the tomatoes to the pan, and allow to cook for 1 minute. Add the water to the pan, and bring to a simmer. Also, add the juice from one half of the lemon.

3. Once the water in the large pot is boiling add the pasta, a dash of salt, and a drizzle of oil (olive oil or vegetable oil). Drain when al dente.

4. At this time, the sauce should have reached the consistency of a pasta sauce. If it is too thick add more water, and if it is too thin cook longer or whisk in more flour. Season with salt, black pepper, and red pepper flakes. Once the pasta is nearly done add the scallops to the pan. They will only need to cook for 1-3 minutes. While the scallops are cooking, chiffonade the basil and add to the sauce. Check the doneness of the scallops (they should be firm but still tender). Do not overcook the scallops because they can easily become tough and stringy. Remove the pan from the heat.

5. Plate the pasta, top with the sauce, and garnish with lemon zest.