tasty tuesday ~ basil pan seared scallops w/tomatoes over pasta

this didn't photograph as well as I hoped. it tasted good though
You will notice first off in the picture that my scallops are not brown. Note to self: turn up the heat baby! They tasted really good though. Not overcooked, almost steamed. I loved the basil in this recipe. Not only did I use dried basil I added some fresh basil when I served it. Lovely indeed. This is a simple weeknight dish that will warm your heart and tickle your taste. buds. 

Celebrate the Feast!
 This weeks recipe is being shared with Balancing Beauty and Bedlam , Full Plate @ Miz Helen's Country CottageRaising Homemakers , Delicious DishesTempt Your Tummy TuesdayThe King's Court IVTuesdays at the Table33 Shades of Green as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.
an easy dish packed with flavor
Basil Pan-Seared Scallops w/Tomatoes over Pasta
adapted from food.com

1 (16 ounce) package farfalle (bow tie)
(I used spaghetti...It's what I had on hand)
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter
5-6 roma tomatoes, chopped

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.

Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.

Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.

In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Add chopped tomatoes and cook until they break down a bit.

Toss pasta with butter, tomato and olive oil mixture. Divide pasta onto plates, and top with scallops.
Mary L. on Foodista