10 oz. Pasta Sonoma Golden Egg Pappardelle
3 Tbs. olive oil
1 shallot, chopped
10 oz. scallops, sliced if large
2 oz. white wine
1 lb. baby spinach, well washed
1 cup oven roasted tomato (tomato confit)
1 lb. cherry tomatoes, halved lengthwise
2 sprigs fresh thyme
1 t. sugar
½ t. kosher salt
Tomato Confit: Heat oven to 150˚, and place rack in the middle. Combine all ingredients and place on a baking sheet. Roast for 1 hour until tomatoes are deep red, but still holding their shape. Let cool. Discard thyme.
Cook pasta according to package instructions. Reserve ½ cup cooking water prior to draining pasta. Meanwhile, in a large sauté pan, heat olive oil over low heat. Add shallot and sauté until softened. Then add scallops and white wine, cook about 1 minute turning the scallops gently, and remove from heat. When pasta is cooked, return the scallops to the heat, and add pasta to the pan. Toss for a minute or two until the scallops are barely cooked, and pasta is well coated. Add a little cooking water if pasta needs more moisture.
In a separate pan, sauté the spinach with olive oil, season to taste and keep warm.
To serve: Make a bed of spinach on 4 warmed plates. Top with pasta and scallops, then arrange tomato confit on top. Delicate and divine!