Scallop Pasta with Cherry Tomatoes
This scallop pasta with cherry tomatoes is a breeze to make, using only the freshest ingredients for a light yet indulgent dish.
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!
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: 418kcal | Carbohydrates: 35g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 503mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 2mg
