Scallop Pasta with Cherry Tomatoes and Garlic Recipe

Introduction

Scallop pasta is a delightful and elegant dish that combines tender, seared scallops with a light, flavorful tomato sauce and perfectly cooked linguine. This recipe is simple enough for a weeknight dinner but fancy enough to impress guests.

Ingredients

• 8 ounces linguine
• 2 tablespoons avocado oil
• 1 pound large scallops
• ½ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 1 tablespoon unsalted butter
• 2 garlic cloves (finely minced)
• 1 pint cherry tomatoes (halved lengthwise)
• Chopped parsley (for serving)

Instructions

1. Step 1: Cook the linguine in a large pot of heavily salted water until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
2. Step 2: Heat the avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels. Add the scallops to the skillet in a single layer, about 1 inch apart. Cook for 3 minutes without moving them.
3. Step 3: Season the scallops with ¼ teaspoon salt and ¼ teaspoon pepper, then flip them over. Add the butter, season the other side of the scallops with the remaining salt and pepper, and cook for another 3 minutes until cooked through. Transfer the scallops to a bowl, cover, and set aside.
4. Step 4: Add the minced garlic and cherry tomatoes to the skillet along with ¼ cup of reserved pasta water. Scrape up any browned bits from the pan and cook until the tomatoes soften and release their juices, about 3-5 minutes.
5. Step 5: Toss the cooked linguine with the tomato mixture in the skillet. Add more reserved pasta water as needed to loosen the sauce. Turn off the heat, return the scallops along with any accumulated juices to the skillet, and gently stir to coat the pasta and scallops in the sauce.
6. Step 6: Serve the pasta immediately garnished with chopped parsley for a fresh finish.

Tips & Variations

• Make sure to pat scallops very dry before cooking to achieve a good sear and prevent steaming.
• Use fresh garlic and ripe cherry tomatoes for the best flavor in the sauce.
• For a spicy kick, add a pinch of red pepper flakes with the garlic and tomatoes.
• Substitute linguine with spaghetti, fettuccine, or your favorite pasta shape.
• Garnish with freshly grated Parmesan for extra richness, if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent the scallops from drying out. Avoid microwaving as it can toughen the scallops.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry before cooking to ensure they sear properly instead of steaming.

How do I know when scallops are cooked?

Cooked scallops are opaque and firm to the touch with a slight springiness. They usually take about 3 minutes per side depending on their size.

Scallop Pasta with Cherry Tomatoes and Garlic Recipe

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★★★★★

4.8 from 106 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This delicious Scallop Pasta recipe features tender seared scallops served over linguine tossed with a flavorful cherry tomato and garlic sauce. Ready in under 30 minutes, it’s a perfect elegant yet easy seafood pasta dish for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces linguine

Seafood

• 1 pound large scallops

Seasonings & Oils

• 2 tablespoons avocado oil
• ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided

Other

• 1 tablespoon unsalted butter
• 2 garlic cloves, finely minced
• 1 pint cherry tomatoes, halved lengthwise
• Chopped parsley, for serving

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Instructions

1. Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
2. Sear the scallops: Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry thoroughly with paper towels. Add scallops to the skillet, spacing them about 1 inch apart and working in batches if necessary. Cook for 3 minutes without moving, then season with ¼ teaspoon salt and ¼ teaspoon black pepper and flip scallops to the other side.
3. Finish scallops: Add butter to the skillet. Season the flipped side of the scallops with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for another 3 minutes until scallops are golden and cooked through. Transfer scallops to a bowl, cover, and set aside.
4. Cook tomatoes and garlic: Add minced garlic and halved cherry tomatoes to the skillet along with ¼ cup reserved pasta water, scraping up any browned bits from the scallops. Cook for 3-5 minutes until tomatoes soften and release juices.
5. Toss pasta with sauce: Return the drained linguine to the skillet and toss with the tomato and garlic mixture. Add additional reserved pasta water as needed to loosen the sauce.
6. Combine scallops and pasta: Turn off the heat and gently stir the scallops along with any accumulated juices back into the pasta and sauce to coat everything evenly.
7. Serve: Plate the pasta and scallops immediately and garnish with chopped fresh parsley.

Notes

• Drying the scallops thoroughly before searing ensures a nice golden crust.
• Use fresh cherry tomatoes for the best flavor and texture.
• Adjust reserved pasta water amount to achieve your preferred sauce consistency.
• Serve immediately to enjoy scallops at their best texture.
• Can be complemented with a light white wine such as Sauvignon Blanc.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Scallop Pasta, Linguine with Scallops, Seafood Pasta, Cherry Tomato Pasta, Quick Dinner Recipe