Scallops Ricotta and Tomato Pasta

4-5 ounces of scallops, cut in half to create 2 disks from each scallop

1/2 C Ricotta, allow to sit out while you are cooking so that it is not too cold when incorporated with the pasta

1 serving pasta, my recommendation would be bowtie

2 T butter

1 clove garlic

1/4 sweet onion

1/2 – 3/4 C cherry tomatoes

White wine

Salt and Pepper

Bring a medium pot of water to a boil and add a generous amount of salt to cook the pasta in

Cook pasta to package directions for al dente, normally 8-12 minutes depending on the type of pasta used

Add butter to a saute pan over medium heat

Then add garlic, onion, and cherry tomatoes to the pan and season with salt and pepper, allow to cook until the vegetables are tender.

Add your scallops and cook just until until light brown

Deglaze the pan with 1/2 C white wine and bring to a simmer for the wine to reduce

Remove from heat

Strain pasta

Add 1/2 C of ricotta cheese

Carefully mix with scallops and vegetables

Season again with fresh cracked pepper and salt

Serve immediately