Description
This Scallop Pasta recipe features succulent seared scallops tossed with al dente linguine and a vibrant cherry tomato garlic sauce. Cooked entirely on the stovetop, it's a quick and elegant meal perfect for seafood lovers seeking a flavorful yet simple dinner option.
Ingredients
Pasta
- 8 ounces linguine
Seafood and Seasoning
- 1 pound large scallops
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Cooking Oils and Fats
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter
Produce
- 2 garlic cloves (finely minced)
- 1 pint cherry tomatoes (halved lengthwise)
- Chopped parsley (for serving)
Instructions
- Cook Pasta: In a large pot of heavily salted boiling water, cook the linguine until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta.
- Sear Scallops - Side One: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels to ensure a good sear, then add them to the skillet in batches if necessary, keeping them spaced about 1 inch apart. Cook for 3 minutes without moving, then season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Sear Scallops - Side Two: Flip the scallops carefully, add 1 tablespoon of unsalted butter to the pan, and season the new side with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook for another 3 minutes until the scallops are opaque and golden. Transfer them to a bowl, cover, and keep warm.
- Prepare Tomato Garlic Sauce: In the same skillet, add the minced garlic and halved cherry tomatoes along with ¼ cup of the reserved pasta water. Scrape the bottom of the pan to release any browned bits, and cook the mixture until the tomatoes soften and release their juices, about 3 to 5 minutes.
- Toss Pasta with Sauce and Scallops: Add the drained linguine to the skillet and toss with the tomato and garlic sauce. Add more reserved pasta water as needed to achieve the desired sauce consistency. Turn off the heat, then return the scallops along with their juices to the pan and gently stir to combine everything.
- Serve: Plate the scallop pasta immediately, garnished with freshly chopped parsley for brightness and color.
Notes
- Patting scallops dry before searing is essential for a good crust and to prevent steaming.
- If scallops vary in size, adjust cooking times accordingly to avoid overcooking.
- Reserved pasta water helps create a silky sauce and helps the sauce cling to the pasta.
- This dish is best enjoyed immediately to preserve the texture and flavor of the scallops.
- For a buttery, richer flavor, you can add a splash of white wine when cooking the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
