Scallop Pasta with Cherry Tomatoes

By Daen Lia

Mar 05, 2025

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This scallop pasta with cherry tomatoes is a breeze to make, using only the freshest ingredients for a light yet indulgent dish. While many leave scallop recipes to the pros, this one will have you cooking them like a seasoned chef in no time. Perfect for a fancy date night, it comes together in under 20 minutes—so effortless, you might just find yourself adding it to your midweek rotation!

perfectly seared scallops resting on a bed of cherry tomato pasta in a bowl with blue dots around the rim. A sprinkling of fresh basil over the top of the pasta.

This scallop pasta with cherry tomatoes is one of those dishes that looks fancy but couldn’t be easier to make. The magic starts with a simple fresh tomato sauce—olive oil and garlic sizzling away until fragrant, then cherry tomatoes that burst open as they cook, creating a rich, jammy coating for the pasta. A handful of fresh basil at the end ties everything together with a pop of brightness.

Then come the scallops—the real showstoppers. Just like sauteed shrimp, they sear up beautifully in just a couple of minutes, with a golden crust on the outside and a tender, buttery center. And if you don’t have access to fresh scallops, don’t worry! Frozen ones work just as well—just be sure to thaw and pat them dry for that perfect sear.

Piled on top of the saucy pasta, the scallops make this dish feel restaurant-worthy, yet it all comes together in under 20 minutes. Whether you’re planning a cozy date night at home or looking for an elegant seafood dish to serve at Easter, this one’s sure to impress without keeping you stuck in the kitchen for hours!

Table of Contents

Why You’ll Love This Recipe

Simple yet impressive – With just a handful of fresh ingredients, this dish delivers restaurant-quality flavors without the fuss.

Quick & easy – The sauce comes together in minutes, and the scallops sear up beautifully in no time, making it perfect for busy weeknights or last-minute dinner plans.

Perfect for any occasion – Whether it’s a romantic date night, an elegant Easter meal, or just a way to treat yourself, this pasta feels special without being complicated.

Recipe Ingredients

This scallop pasta comes together with just a handful of simple and fresh ingredients!

Scallops: You can use either fresh or frozen scallops for this recipe. I always prefer fresh when cooking seafood, but frozen scallops are often easier to find and more budget-friendly. If using frozen, look for local, wild-caught options for the best quality. Be sure to thaw them the day before and pat them dry with paper towels before cooking to achieve that perfect golden sear.

Cherry Tomatoes: Cherry tomatoes are a must for this recipe! As they cook, they burst open, creating a naturally sweet, jammy sauce that makes this dish so special. If you’re short on time, you can slice them in half to speed up the process, but it’s not necessary.

Olive Oil: A key ingredient in the sauce, olive oil adds richness and enhances the flavors of the tomatoes and garlic. Use high-quality extra virgin olive oil for the best taste.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe variations and modifications

This scallop pasta is already simple and delicious, but there are plenty of ways to tweak it based on your preferences or what you have on hand!

Switch up the protein – Not a fan of scallops? Try shrimp, crab, or even grilled chicken for a different take on this dish.

Make it spicy – Add a pinch of red pepper flakes while sautéing the garlic for a subtle heat that balances the sweetness of the tomatoes.

Use a different pasta – While spaghetti or linguine work beautifully, feel free to swap in your favorite pasta shape, like fettuccine, pappardelle, or even a short pasta like penne.

Make it dairy-free – Skip any optional cheese and ensure your pasta is egg-free if needed. The dish is naturally light and flavorful without dairy.

How to make

This dish comes together in under 20 minutes and is incredibly easy to make.

  1. Step 1: Prep the scallops by patting them dry with paper towels and seasoning with a pinch of salt.
  1. Step 2: Sear the scallops for 2 – 3 minutes on one side and then flip over. Sear for an additional 1 minute and then add 2 tablespoons of butter, 3 garlic cloves, the rosemary and thyme. Continue to cook the scallops for a further 1 – 2 minutes, basting the scallops with the butter.
  1. Step 3: In a clean pan, make the cherry tomato sauce. Add the garlic and olive oil and cook for 1 minute or until fragrant. Add the cherry tomatoes to the pan and cook for 8 – 10 minutes or until they burst open and create a jammy sauce. Season with salt and pepper. Add the pasta and stir through with a splash of pasta water.
  1. Step 4: Transfer the pasta to a bowl and place the scallops on top. Finish off with a sprinkling of fresh basil and spoon over the reserved butter sauce.

How to serve

This scallop pasta is best served fresh, with the scallops warm and the sauce coating every strand of pasta. For a restaurant-worthy touch, twirl the pasta onto plates, top with golden-seared scallops, and spoon over any extra sauce. A sprinkle of fresh basil and a squeeze of lemon brighten everything up. To make it even better, serve with freshly made focaccia—perfect for mopping up every last bit of that jammy tomato sauce. Add a crisp green salad and a glass of chilled white wine, and you’ve got an effortlessly elegant meal, whether it’s date night or a special holiday dinner.

how to store

This scallop pasta is best enjoyed fresh, as reheating scallops can make them tough and chewy. However, if you have leftovers, you can store them in an airtight container in the fridge for up to a day. To reheat, warm the pasta gently in a pan over low heat with a splash of water or olive oil to loosen the sauce. If possible, store the scallops separately and eat them cold or very lightly warmed to avoid overcooking. While it won’t be quite the same as when freshly made, it’s still a delicious meal the next day!

perfectly seared scallops resting on a bed of cherry tomato pasta in a bowl with blue dots around the rim. A sprinkling of fresh basil over the top of the pasta.
Do scallops go well with pasta?

Absolutely! Scallops and pasta are a perfect match. Their sweet, delicate flavor pairs beautifully with light, fresh sauces like this jammy cherry tomato sauce. The tender scallops contrast with the al dente pasta, making every bite deliciously balanced. It’s an elegant yet easy combination, perfect for any occasion!

How long do you pan sear scallops?

Scallops sear in just 1-2 minutes per side over medium-high heat, turning golden and releasing easily when ready. For extra flavor, I baste them with butter, garlic, and herbs in the final moments, adding richness while keeping them tender and buttery inside.

are scallops better seared or grilled?

Both methods are great, but searing scallops is the best way to get that irresistible golden crust while keeping them tender inside. A hot pan caramelizes the outside, locking in their natural sweetness and creating a rich, buttery flavor. Grilling scallops works too, adding a smoky touch, but it’s trickier to get the same perfect crust.

Do I have to peel cherry tomatoes for the pasta sauce?

No, you don’t have to peel the cherry tomatoes for the sauce! Their skins soften as they cook, adding texture and helping create that rich, jammy consistency. If you prefer a smoother sauce, you can peel them, but I always leave the skins on—it’s easier and keeps all the flavor intact!

Seafood recipes you’ll love

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5 from 2 votes

Scallop Pasta with Cherry Tomatoes

By Daen Lia
This scallop pasta with cherry tomatoes is a breeze to make, using only the freshest ingredients for a light yet indulgent dish.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients 

  • 1 lb sea scallops, 12 – 15 large sea scallops, roe removed (see note)
  • 1/3 cup olive oil, + 4tbsp
  • 4 tbsp butter, unsalted
  • 6 garlic cloves
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 lb cherry tomatoes, (see note)
  • 8 oz spaghetti, (see note)
  • 1/2 cup parmesan, grated
  • fresh basil, finely sliced
  • kosher sea salt
  • black pepper

Instructions 

  • Boil the pasta. Begin by bringing a large pot of heavily salted water to the boil. Add the pasta and cook al dente according to the pasta instructions. I like to remove my pasta 1 – 2 minutes before the suggested cooking time as it will continue to cook in the sauce. Drain the pasta and reserve up to 1 cup of pasta water just before draining.
  • Sear the scallops. While the pasta cooks, remove the scallops from the fridge and pat dry with absorbent paper. Season with a pinch of salt on both side. Heat a large fry pan on a medium – high heat and bring 1/3 cup of olive oil to heat. Once the oil begins to shimmer, add the scallops, ensuring you do not overcrowd the pan. Sear the scallops for 2 – 3 minutes on one side and then flip over. Once the scallops are flipped, sear for an additional 1 minute and then add 2 tablespoons of butter, 3 garlic cloves, the rosemary and thyme. Continue to cook the scallops for a further 1 – 2 minutes, basting the scallops with the butter. Remove the scallops from the pan and reserve 2 tablespoons of the butter they cooked in.
  • Make the sauce. Finely slice the remaining garlic. In a clean fry pan on a medium heat, bring the remaining olive oil to heat. Once the oil shimmers, add the finely sliced garlic and cook for 1 minute or until fragrant. Add the cherry tomatoes to the pan and cook for 8 –10 minutes or until they burst open and create a jammy sauce. Season with salt and pepper.
  • Add the pasta to the sauce. Turn the heat to low. Add the pasta, remaining butter and parmesan to the pan with the cherry tomatoes. Slowly incorporate the pasta water and toss to coat until you have silky and glossy texture. If your pasta is a little dry, add some more pasta water.
  • Add the scallops. Place the scallops on top of the pasta and drizzle over any of their juices. Sprinkle over with fresh basil and drizzle over the reserved butter sauce. Serve immediately. 

Video

Notes

Scallops: You can use either fresh or frozen scallops for this recipe! Fresh scallops are always my first choice for their sweet, delicate flavor, but frozen ones are a great, budget-friendly alternative. Just be sure to thaw them completely and pat them dry before cooking to get that perfect golden sear.
Before cooking, check your scallops for the small, tough side muscle—this is a little flap of tissue that easily peels off with your fingers. It’s chewy when cooked, so it’s best to remove it. Also, if your scallops come with roe (the orange-colored part), you’ll want to take that off as well, as we’re focusing on the tender white meat for this recipe. Once prepped, you’re ready to sear them to perfection!
Reheating scallops: Scallops are best enjoyed fresh, as reheating them can make them tough and rubbery. If you have leftovers, the best way to enjoy them is cold rather than reheating. Try slicing them and adding them to a salad, serving them with a squeeze of lemon, or even mixing them into a cold pasta dish. This way, they retain their tender texture without becoming overcooked.
Cherry tomatoes: Fresh cherry tomatoes are key to this recipe, bursting open as they cook to create a sweet, jammy sauce. No need to peel or cut them—they soften naturally in the pan. If you’re short on time, slicing them in half can speed things up, but it’s not necessary.
Spaghetti: You can use any pasta shape for this recipe, but I love spaghetti best. Its long strands perfectly soak up the jammy tomato sauce, making every bite flavorful and satisfying. That said, feel free to use what you have—linguine, fettuccine, or even short pasta like penne will all work beautifully.

Nutrition

Calories: 418kcalCarbohydrates: 35gProtein: 18gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 44mgSodium: 503mgPotassium: 427mgFiber: 2gSugar: 3gVitamin A: 680IUVitamin C: 18mgCalcium: 130mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes

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3 Comments

  1. Telkom University says:

    5 stars
    What are the key ingredients needed to make scallop pasta with cherry tomatoes?

    Reply
  2. Annie says:

    5 stars
    What an absolutely incredible recipe! Was a crowd pleaser for sure.

    Reply
    1. Daen Lia says:

      I am so happy to hear this!

      Reply