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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
