Seared Scallop Linguine with Rosé Sauce

Add olive oil to a large pan on medium heat. Add the shallots, season with salt and pepper, and sauté for 5 minutes. Add the garlic and the oregano, and cook for an additional minute or two. Mix in the tomato paste and San Marzano tomatoes, and let simmer for a few minutes. Add the rosé, and cook for about 3-4 minutes until most of the alcohol cooks off. Add cream, and then remove from heat and set aside.

Bring a pot of heavily water to a boil. Add your pasta, and cook until al dente. While pasta is cooking, heat a cast iron on medium high heat. Add the butter, and when it’s hot, add your scallops and season with salt and pepper. Cook for 2 minutes on each side, or until scallops start to get a golden sear.

When pasta is ready, reserve 1 cup pasta water. Add cooked pasta and a splash of pasta water (about 1/4 cup) to the sauce, turning the heat to medium to warm it up again. Sauce should be silky and smooth, if it’s not, add more pasta water. When the pasta is heated, transfer to a bowl, and top with scallops, fresh basil, and some more pepper.