If you are craving a dish that feels like a cozy hug on a plate, this Scallop Pasta with Cherry Tomatoes Recipe is exactly what you need. It is a delightful blend of perfectly seared sea scallops paired with al dente spaghetti, all enveloped in a luscious sauce made from sweet cherry tomatoes, garlic, and fresh herbs. The balance of flavors and textures—from the tender scallops to the vibrant burst of tomatoes—makes this recipe an unforgettable meal you’ll want to make again and again. Ready in just 25 minutes, it’s the perfect dinner to impress guests or treat yourself on any weeknight.
Ingredients You’ll Need
This Scallop Pasta with Cherry Tomatoes Recipe relies on simple yet high-quality ingredients that come together beautifully. Each component plays its part: the scallops provide a delicate sweetness, the cherry tomatoes add vibrant color and brightness, and fresh herbs bring layers of aroma and flavor that elevate the entire dish.
- 1 lb sea scallops: Choose large, fresh scallops with roe removed for the perfect tender texture and natural sweetness.
- 1/3 cup olive oil (+ 4 tbsp extra): A good-quality olive oil is essential for searing and creating a flavorful base for the sauce.
- 4 tbsp unsalted butter: Adds creaminess and richness to the sauce as well as for basting the scallops.
- 6 garlic cloves: Provides aromatic depth and subtle heat that complements the scallops perfectly.
- 1 sprig rosemary: Adds an herbaceous, slightly piney note to the butter sauce.
- 1 sprig thyme: Brings a gentle earthiness that works beautifully with seafood.
- 1 lb cherry tomatoes: These burst open during cooking to create a natural, jammy sweet sauce with beautiful color.
- 8 oz spaghetti: Use your favorite pasta; spaghetti holds the sauce well and offers a classic pairing with scallops.
- 1/2 cup parmesan (grated): Adds a salty, nutty richness that melts into the sauce.
- Fresh basil: Finely sliced and sprinkled for a fragrant, fresh finish.
- Kosher sea salt and black pepper: Essential seasonings to enhance all the flavors.
How to Make Scallop Pasta with Cherry Tomatoes Recipe
Step 1: Boil the pasta
Start by bringing a large pot of heavily salted water to a boil—this is crucial since the pasta needs its own seasoning foundation. Cook the spaghetti until it’s just shy of al dente because it will continue to soften in the sauce later. Reserving about a cup of pasta water before draining gives you that silky magic liquid to loosen your pasta if needed.
Step 2: Sear the scallops
Pat the scallops dry to ensure a golden crust when you sear them. Season lightly with salt and heat the olive oil in a large pan until shimmering. Don’t crowd the pan so that each scallop gets a perfect sear—cook a couple minutes per side. Add butter, garlic, rosemary, and thyme to the pan during the last minute or two for incredible aromatic basting. Set the scallops aside but keep two tablespoons of the seasoned butter for finishing the dish.
Step 3: Make the sauce
In a clean pan, heat more olive oil and sauté the finely sliced garlic just until fragrant. Toss in the cherry tomatoes and let them cook down gently until they burst and the mixture becomes jammy, creating a natural sauce. This step brings out sweet and tangy notes without overwhelming the delicate scallops.
Step 4: Add the pasta to the sauce
Lower the heat and combine the drained pasta with the cherry tomato sauce. Stir in the remaining butter and parmesan cheese, slowly adding reserved pasta water to achieve a glossy, velvety texture. Toss everything thoroughly so each strand is coated with that flavorful silky sauce—the secret to truly luscious pasta.
Step 5: Add the scallops
Gently nestle the scallops on top of the pasta, drizzle on any juices from their pan, and finish with fresh basil and the reserved buttery sauce. Serve immediately so the scallops retain their perfect texture and the pasta is warm and inviting.
How to Serve Scallop Pasta with Cherry Tomatoes Recipe
Garnishes
Fresh basil leaves sliced thinly add a bright, herbal aroma that contrasts beautifully with the savory scallops. A light scattering of freshly cracked black pepper and a final drizzle of extra virgin olive oil can elevate the dish’s flavor and presentation effortlessly.
Side Dishes
Pair this Scallop Pasta with Cherry Tomatoes Recipe with a crisp green salad tossed in a lemon vinaigrette or garlic-roasted asparagus to complement the sea flavors without overpowering them. A chilled glass of white wine like Sauvignon Blanc or Pinot Grigio also enhances the meal wonderfully.
Creative Ways to Present
Serve in wide, shallow bowls to showcase the vibrant colors of the tomatoes and scallops. You can also add a sprinkle of toasted pine nuts for texture or a few edible flowers for a restaurant-worthy touch that will wow your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scallop pasta in an airtight container in the refrigerator for up to two days. To best preserve the texture, store the pasta and scallops separately if possible, since scallops can become rubbery after sitting in sauce.
Freezing
Freezing scallop pasta isn’t ideal because scallops lose their delicate texture when thawed. If you must freeze, separate scallops and pasta, freeze the pasta in sauce, and add freshly seared scallops after reheating.
Reheating
Reheat gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving to keep the scallops tender and avoid drying out the pasta.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to completely thaw and pat them dry to get a good sear. Fresh scallops will always yield the best texture and flavor, however.
What pasta works best with scallops and cherry tomatoes?
Spaghetti is classic here because it holds the sauce nicely and pairs well with the tender scallops, but linguine or fettuccine can also be delicious alternatives.
How do I avoid overcooking scallops?
Pat them dry, cook over medium-high heat, and only sear about 2-3 minutes on the first side, then just 1-2 minutes after flipping. They should be opaque but still tender.
Can I make this recipe dairy-free?
Absolutely! Simply swap the butter for a dairy-free alternative or extra olive oil and omit the parmesan or use a vegan cheese substitute.
Why do I reserve pasta water?
The starchy pasta water helps loosen the sauce and bind it to the noodles, giving your pasta that glossy, clingy texture without diluting flavor.
Final Thoughts
This Scallop Pasta with Cherry Tomatoes Recipe is such a joy to make and share. Every bite bursts with a careful harmony of flavors—from the caramelized scallops to the sweet, jammy tomatoes and that luxurious parmesan finish. I truly hope you take a moment to try it for yourself because it’s a wonderful way to turn a simple weeknight dinner into something magical and memorable.
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Scallop Pasta with Cherry Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 6 servings
Description
This elegant Scallop Pasta with Cherry Tomatoes combines tender seared sea scallops with a rich, garlicky tomato sauce and perfectly al dente spaghetti. Infused with fresh herbs and finished with parmesan and fresh basil, this dish is a quick yet impressive meal ideal for weeknight dinners or special occasions.
Ingredients
Seafood
- 1 lb sea scallops (12 – 15 large, roe removed)
Oils & Fats
- 1/3 cup olive oil + 4 tbsp olive oil
- 4 tbsp unsalted butter
Produce
- 6 garlic cloves
- 1 sprig rosemary
- 1 sprig thyme
- 1 lb cherry tomatoes
- fresh basil (finely sliced, to taste)
Pasta & Grains
- 8 oz spaghetti
Dairy
- 1/2 cup parmesan cheese (grated)
Seasonings
- kosher sea salt
- black pepper
Instructions
- Boil the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook it al dente, removing it 1 to 2 minutes before the package instructions to prevent overcooking as it will finish cooking in the sauce. Drain the pasta and reserve up to 1 cup of the pasta cooking water before draining completely.
- Sear the scallops: While the pasta cooks, pat the scallops dry with paper towels and season both sides with a pinch of kosher salt. Heat a large frying pan over medium-high heat and warm 1/3 cup of olive oil until shimmering. Add scallops in a single layer without overcrowding. Sear scallops for 2-3 minutes on the first side until a golden crust forms. Flip the scallops and cook for 1 minute, then add 2 tablespoons of butter, 3 garlic cloves, rosemary, and thyme to the pan. Continue cooking for another 1-2 minutes while basting scallops with the melted butter. Remove scallops from the pan and keep 2 tablespoons of the butter mixture for later.
- Make the sauce: In a clean frying pan over medium heat, warm the remaining olive oil until it shimmers. Add the finely sliced remaining garlic cloves and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for 8 to 10 minutes until they burst and form a jammy sauce. Season the sauce with salt and black pepper to taste.
- Add the pasta to the sauce: Reduce the heat to low and add the drained pasta, the remaining butter, and the grated parmesan to the tomatoes. Slowly pour in reserved pasta water a little at a time, tossing gently to coat the pasta with a silky, glossy sauce. Add more pasta water if the mixture seems dry.
- Add the scallops: Arrange the seared scallops on top of the pasta and drizzle any juices from the scallops over the dish. Sprinkle with fresh basil and pour over the reserved butter sauce from cooking the scallops. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are patted dry thoroughly to get a good sear and avoid steaming.
- Removing pasta early helps prevent overcooking once it’s added to the sauce.
- You can remove the roe from scallops based on preference—this recipe assumes roe is removed.
- Using fresh herbs like rosemary and thyme adds aromatic complexity to the butter sauce.
- Reserve pasta water to adjust sauce consistency and help the sauce stick to the noodles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
