For a long time, we had wanted to make this oi sobagi banchan (cucumber kimchi side dish), but the Kirby cucumbers weren’t available at our neighborhood grocery store.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound linguine pasta
- 3 tablespoons olive oil, divided
- 1 pound grape tomatoes
- ⅓ cup dry white wine
- ¼ cup sliced pitted Kalamata olives
- ¼ teaspoon crushed red pepper flakes (Optional)
- salt and freshly ground black pepper to taste
- 1 pound bay scallops, rinsed and patted dry
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don’t move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
- Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.