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Scallop Pasta with Cherry Tomatoes and Garlic Recipe

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3.8 from 61 reviews

  • Author: Diane
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

A quick and elegant Scallop Pasta recipe featuring perfectly seared large scallops tossed with linguine, garlic, cherry tomatoes, and a buttery, lightly seasoned sauce. Ready in just 25 minutes, this dish offers a delightful balance of tender seafood and fresh, bright flavors, making it ideal for a weeknight dinner or special occasion.

Ingredients

Pasta

  • 8 ounces linguine

Seafood and Seasoning

  • 1 pound large scallops
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided

Cooking Fats and Flavorings

  • 2 tablespoons avocado oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, finely minced

Vegetables and Garnish

  • 1 pint cherry tomatoes, halved lengthwise
  • Chopped parsley, for serving

Instructions

  1. Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the linguine until al dente according to package instructions, usually about 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
  2. Sear the scallops: Heat 2 tablespoons avocado oil in a large non-stick skillet over medium heat. Pat scallops dry thoroughly with paper towels to ensure a good sear. Arrange scallops in the skillet with about 1 inch space between each, working in batches if necessary. Cook for 3 minutes on the first side, then season with ¼ teaspoon salt and ¼ teaspoon black pepper and flip them over.
  3. Finish scallop cooking: Add 1 tablespoon unsalted butter to the pan. Season the flipped side of scallops with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook for an additional 3 minutes until the scallops are opaque and develop a golden crust. Remove scallops from the skillet, transfer to a bowl, cover to keep warm, and set aside.
  4. Prepare the sauce: In the same skillet, add the finely minced garlic and cherry tomatoes. Pour in ¼ cup of the reserved pasta water and use a spoon to scrape up any browned bits stuck to the pan. Cook the mixture over medium heat for 3-5 minutes, until the tomatoes soften and release their juices, creating a flavorful sauce.
  5. Toss pasta with sauce and scallops: Add the cooked linguine to the skillet with the tomato-garlic sauce. Toss to combine, adding additional reserved pasta water as needed to loosen the sauce to your preference. Turn off the heat, then return the scallops along with any juices accumulated back to the skillet. Gently stir to coat scallops and pasta evenly with the sauce.
  6. Serve: Plate the scallop pasta immediately, garnishing liberally with freshly chopped parsley for a burst of color and fresh flavor.

Notes

  • Patting scallops dry before cooking ensures a proper sear and caramelization.
  • Reserve some pasta water to help emulsify the sauce and adjust its consistency.
  • Do not overcrowd the pan when searing scallops to prevent steaming.
  • Use unsalted butter to control overall saltiness in the dish.
  • Fresh parsley adds a bright, herbal note for garnish but can be omitted if unavailable.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/scallop-pasta-with-cherry-tomatoes-and-garlic-recipe/