Print

Scallop Pasta with Cherry Tomatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Scallop pasta with cherry tomatoes is a light, elegant dish that combines golden-seared scallops with al dente pasta and sweet cherry tomatoes, all tied together with garlic, olive oil, and herbs for a simple yet impressive seafood dinner.

Ingredients

  • Sea scallops (patted dry)
  • Spaghetti or linguine
  • Cherry tomatoes (halved)
  • Garlic (minced)
  • Olive oil
  • White wine (optional, for deglazing)
  • Fresh parsley or basil
  • Red pepper flakes (optional)
  • Salt
  • Black pepper
  • Lemon wedges (for serving)
  • Grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Pat scallops dry, season with salt and pepper, and sear in hot pan for about 2 minutes per side until golden. Remove and set aside.
  4. Lower heat and add more olive oil if needed. Sauté garlic for about 30 seconds.
  5. Add cherry tomatoes and cook until softened and bursting, about 5–7 minutes. Deglaze with white wine if using.
  6. Add cooked pasta to the skillet and toss to coat, using reserved pasta water to loosen as needed.
  7. Return scallops to the pan to warm through. Finish with herbs, lemon juice, and Parmesan if desired.

Notes

  • Swap scallops for shrimp or chunks of white fish.
  • Add greens like spinach or arugula for extra nutrients.
  • Stir in a splash of cream or mascarpone for a creamy version.
  • Use whole wheat or gluten-free pasta as preferred.

Nutrition

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