The Pioneer Woman Tasty Kitchen
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Balsamic Tomatoes and Cannellini Beans with Soba Noodles and Seared Scallops

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Level: Easy

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Description

Fresh and tangy soba noodles are given a twist with the addition of seared scallops.

Ingredients

  • 8 ounces, weight Soba Noodles
  • 1 pint Cherry Tomatoes, Halved
  • 15 ounces, weight Can Cannellini Beans, Rinsed And Drained
  • 1 clove Garlic, Minced
  • ½ cups Chopped Basil
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • ½ teaspoons Salt
  • Cracked Pepper To Taste
  • 2 Tablespoons Shredded Parmesan Cheese
  • 1 Tablespoon Butter
  • 15 whole Sea Scallops

Preparation

Bring a pot of water to boil for the noodles. Cook according to package instructions.

While the noodles cook, toss together the tomatoes, beans, garlic, basil, olive oil and vinegar in a large bowl. Once your noodles and drained and rinsed under cool water, add to the bowl and toss combine. Season with salt, pepper, and Parmesan cheese.

In a large skillet, heat the butter on medium high heat. Once the butter is sizzling, add the scallops, spacing them evenly throughout the pan.

Don’t touch them for a solid 90 seconds. Flip them. The first side should be a nice crispy seared brown. Cook on the other side for another 60 seconds.

Remove from heat. Put the pasta in serving dishes and top with scallops.

Inspired by a recipe for Tomato and Basil Soba Noodles by A Couple Cooks.

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