Ingredients

• 8 ounces farfalle or penne pasta
• 2 Tablespoons Kosher salt
• 1/4 cup olive oil, divided
• 2 cloves garlic, thinly sliced
• 2 pints grape tomatoes
• 1/2 to 1 teaspoon crushed red chile flakes
• 1/4 cup fresh basil leaves, coarsely chopped
• neutral oil (for searing)
• 8 large sea scallops (U-10)
• 1 pound 16/20 shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach
• 3 Tablespoons freshly grated or shredded Parmesan cheese

Instructions

Cook the Pasta

On a Wolf Burner, bring 4 quarts of water to a rolling boil. Add the salt and pasta, and cook according to the package instructions. Drain, then toss with 1 Tablespoon of olive oil. Set aside in a small bowl.

Prepare the Tomato Mixture

Meanwhile, heat a large skillet over medium-high heat. Add 1 Tablespoon of olive oil and swirl to coat the pan. Add the garlic slices and cook for 2–3 minutes, until lightly browned and aromatic.

Add the grape tomatoes and toss to coat in the oil. Adjust the heat as needed to gently roast the tomatoes, stirring occasionally, until they are softened, lightly browned, and just beginning to burst.

Stir in the crushed red chile flakes and cook for 1 minute more. Reduce heat to a simmer. Stir in the reserved pasta, add the remaining olive oil, the chopped basil, and season to taste with salt and pepper.

Sear the Seafood

While the tomatoes are cooking, heat a large skillet, griddle pan, or griddle over medium-high heat (about 425°F). Lightly coat with neutral oil. Season the scallops and shrimp to taste with Kosher salt and freshly ground black pepper.

Working in batches if necessary, add the scallops and shrimp to the pan.

Cook scallops for 2–4 minutes per side, or until a light brown crust forms.

Cook shrimp for 1–2 minutes per side, or until just cooked through.

Assemble the Dish

Line a large serving platter with the baby spinach. Top with the tomato-pasta mixture, then arrange the cooked seafood over the top. Finish with the Parmesan cheese.