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These tender scallops are devine with our Rosé cream sauce recipe. Perfect for a quick weeknight recipe to add to your collection but flavorful enough to make for a special dinner! You'll love how the bucaitni noodles soak up every bit of flavor in this dish. Rosemary infused salt elevates the flavor of buttery and slightly sweet scallops.
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Season the scallops with salt and pepper.
Meanwhile, heat a large skillet over medium-high heat with the olive oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside.
In the same pan as you just cooked the scallops, add the Rosé Vinegar. Stir to scrape up brown bits and reduce the vinegar a little, cooking about 2 minutes. Add the cream and tomatoes, stir to combine.
Add the cooked pasta and scallops. Toss to coat. Serve & enjoy!
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