Creamy Tomato Penne with Scallops

1: Boil a pot of water and cook the pasta until al dente.

2: Once the noodles are ready, drain, rinse them with cold water and drizzle with olive oil to prevent sticking. Set aside.

3: Remove the scallops from the refrigerator and let come to room temperature, then pat them dry with a paper towel.

4: Season both sides of the scallops with salt and set aside.

5: Heat a cast iron skillet over high heat, spray with cooking spray, and add the scallops. Cook for 1.5-2 minutes on each side until golden-brown. Remove from the pan and set aside.

6: In a large sauté pan, add olive oil, shallots, garlic, and salt. Cook over medium heat until tender and begins to brown.

7: Deglaze the pan with white wine and reduce by half, then add the tomato paste and stir to combine.

8: Add coconut milk and tomato sauce, season, and stir over low heat until well combined.

9: Incorporate the parmesan cheese and butter until melted and incorporated.

10: Add chopped Italian parsley into the sauce.

11: Toss the cooked penne into the sauce and mix well.

12: Serve the pasta in your favorite dish and nestle the seared scallops on top.