I am dreaming of summer tomatoes. Sweet, fragrant, juicy, nothing else needed but a knife and maybe a pinch of salt. The ones you get at the store this time of year don’t taste of anything. I forget how tasteless they really are and occasionally pick up a pint anyway. As I pop one into my mouth, I realize with a sigh it isn’t time yet. If you find yourself in the same situation, I have a solution that could hold you over until we get some tasty ones back on the shelves. This recipe also satisfies that pasta hankering, but it doesn’t have that rich pasta sauce (which can sometimes be perfect when it is cold and wet out but not in this feels-like-spring-is-in-the-air weather). This sauce is light and refreshing, with a slight sweetness coming from the sautéed shallots and the scallops.  The texture of fresh smashed cherry tomatoes, along with the jammy flavor of sun-dried tomatoes, makes my mouth water. This dish is also easy enough to be a weeknight dinner, with the added bonus of seared sweet-tasting sea scallops that will make you feel like you can hold out for the real deal (summer tomatoes) for another couple months.

Serves 4

•  1 lb. dried linguini, or your favorite long thin pasta

• 1 lb. large sea scallops

• 4 tablespoons olive oil

• 2 quarts cherry tomatoes

• ¼ cup chopped sun-dried tomatoes

• 2 shallots peeled and thinly sliced

• 2 minced garlic cloves

• zest from one lemon

• 1 cup chopped mixed fresh herbs – I use parsley and mint

Season sea scallops all over with salt and leave to rest on a plate.

In large stock pot bring salted water to a boil. While the water is coming to a boil, wash and chop the cherry tomatoes in half, season with salt and pepper. Warm a skillet over medium heat for a minute then add 2 tablespoons of olive oil, shallots, garlic. Cook the shallots until they start to soften, about 5 minutes, now add both the cherry and dried tomatoes. Lower the heat and cook for about 8 minutes, stirring and occasionally smashing some of the cherry tomatoes to release juices;  take care that the mixture doesn’t stick to the bottom of the pan. When the cherry tomatoes start to soften, add 1 cup of the hot pasta water, turn the heat down and simmer for another 5 minutes. While the tomato mixture is simmering cook the pasta a minute or two less than the instructions on the packet because they will cook a bit more in the tomato mixture ad nothing is worse than mushy pasta.

 In a medium skillet, heat the remaining 2 tablespoons of olive oil in the pan. While it is heating up, dry off the scallops( they won’t sear properly if they are damp) and place them in a single layer in the pan. Don’t crowd them, you don’t want them to steam but crisp up. Cook them for 3 minutes per side. While the scallops are cooking, toss the pasta with the warmed tomato sauce and half of the fresh herbs—divide on to 4 plates. When the scallops are done add them to the top and sprinkle with the fresh herbs and lemon zest. Serve immediately.