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Scallop Pasta with Cherry Tomatoes Recipe

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3.8 from 38 reviews

  • Author: Mary & Susan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://mysimpledish.com/scallop-pasta-with-cherry-tomatoes-recipe/