Cherry Tomato and Scallop Pasta

Credits to Noob Cook for the recipe.

Ingredients:

  • Cherry tomatoes – squashed slightly with a fork/spoon
  • large scallops (0.5 kg)
  • 2 tbsp olive oil
  • 30 g butter cubed
  • 6 cloves garlic (minced)
  • 4 servings of angelhair pasta
  • handful of pasta cheese
  • sea salt (pinch)
  • black pepper

1. Preheat Philips Airfryer to 160 degree celsius

2. Add cherry tomatoes, scallops, butter, olive oil, garlic, salt and pepper into the airfryer. Bake for 10 mins. (Note: Do not overbake as scallops will taste rubbery if overcooked)

3. Cook the angelhair pasta till al dente by following the instructions on the package (Minus 2- 3 mins frm the recommended time).

4. Drain the pasta and cool under running tap water. Add to the baked cherry tomatoes and scallops, giving them a light toss. Add starchy pasta water if necessary.

5. Divide the pasta in 4 servings. Sprinkle pasta cheese over before serving. Add pepper or salt if necessary.

Cherry Tomatoes and Scallop Pasta, Salad, Baked Portobello Mushrooms
Cherry Tomatoes and Scallop Pasta, Salad, Baked Portobello Mushrooms
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