Shelly's Recipe

PASTA WITH SCALLOPS AND EGGPLANT

Category: Pasta

1 lb pasta
1/3 cup olive oil, plus 2 tbsp
3 garlic cloves, minced
1/4 tsp red chili flakes
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1 large eggplant, chopped
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 lb scallops
1/3 cup white wine
2 cups halved grape tomatoes

Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium-high heat add the 1/3 cup olive oil, eggplant, salt, pepper, garlic, red chili flakes, and 1/4 cup parsley. Cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside.

Season the scallops with salt and pepper. Using the same pan, over medium-high heat, add the 2 remaining tbsp of olive oil and cook until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta and the remaining 1/3 cup parsley.