Tomato and Scallop Pasta with a Lemon-Vermouth Sauce

I’ve always been a seafood fan. And I’ve always loved a good shrimp scampi. There’s nothing better than some fresh shrimp with lemon and butter. But what if I only had fresh scallops and wanted to satisfy my scampi-craving?? I had some fresh scallops from the Farmer’s Market Saturday, and I thought they’d pair well with a lemony pasta.

Since I didn’t really know the actual definition of ‘scampi’, I googled it, and found most of the results included shrimp or prawns. So, I veered away from naming this dish ‘Scallop Scampi’. I still don’t really know the answer, because I just assumed scampi was the lemon-winey sauce that went along with the shrimp. Anyways… if anyone knows the real definition, feel free to let me know.

I added three types of fresh herbs (thyme, oregano, and parsley) to give some fresh, bright herb-y notes, and I used a dry vermouth along with some butter and olive oil for the base of the sauce.

I loved how the whole dish came together. Even though it was a pasta-based dish, the dish was so light and fresh tasting, I didn’t feel too bad about eating it. Using zoodles would actually be a pretty good idea to save on the calories (been getting into those lately).