A delightful pasta dish featuring tender scallops, a garlic butter sauce, and fresh herbs.
Cook the bow tie pasta in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a skillet, melt the butter over medium heat, then add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced plum tomatoes to the skillet and cook until they soften.
Use ripe tomatoes for the best flavor.
Pour in the vegetable broth and bring to a simmer.
You can add a splash of white wine for extra depth.
Place the scallops in the skillet and cook until they are opaque and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Stir in the cooked pasta, parsley, and grated Parmesan cheese, mixing well to combine.
Adjust the sauce consistency with reserved pasta water if needed.
Serve the pasta warm, garnished with additional parsley and Parmesan if desired.
Serve immediately for the best taste and texture.
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