Garlic scapes may no longer be in season, but if you have a secret stash of them in your freezer, break them out for use with your in-season cherry tomatoes! This week's recipe is an easy one that features scapes, scallops, and cherry tomatoes.
12oz cooked spaghetti (reserve 1/4 cup of pasta water before draining)
2 garlic scapes, chopped into 1/2-inch pieces
1-2 cloves garlic, minced
pinch of dried oregano
2 tbsp olive oil
1 cup cherry tomatoes, halved
1/4 cup freshly grated Pecorino Romano
1/2 lb scallops, wash and pat dry
salt and pepper, to taste
Heat olive oil in a pan over medium heat. Cook garlic and scapes for about 5 minutes.
Add tomatoes, oregano, salt and pepper. Lower heat and simmer for 10 minutes.
Add 1/4 cup of pasta water into the pan, then toss cooked pasta with scapes and tomatoes mixture.
Set pasta aside.
Sear scallops with olive oil in a hot cast iron skillet, about 2 minutes each side.
Serve immediately with pasta.