If you are craving a dish that feels both luxurious and effortlessly fresh, this Scallop Pasta with Cherry Tomatoes and Garlic Recipe is an absolute must-try. The delicate sweetness of seared scallops meets the vibrant burst of juicy cherry tomatoes, all enveloped in a garlicky, buttery sauce that clings perfectly to tender linguine. It’s a harmony of textures and flavors that comes together in under 30 minutes, making it a go-to recipe when you want to impress yourself or others without spending hours in the kitchen. Whether you’re celebrating a special occasion or simply want to turn an ordinary weeknight into something memorable, this scallop pasta dish delivers on all fronts.

Ingredients You’ll Need

A white marbled surface holds several glass bowls and a pile of uncooked spaghetti noodles. In the top left is a square glass container filled with golden olive oil. Next to it is a small round glass bowl with salt and black pepper. To the right is a larger glass bowl filled with bright red cherry tomatoes. Below that is a round glass bowl with several white scallops, showing a soft and smooth texture. In the lower left corner, there is a tiny glass bowl with two cloves of garlic. To the right of the garlic bowl is a small glass bowl holding a square of pale butter. The long, uncooked spaghetti strands are on the right edge on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity: just a handful of essential ingredients that each play a crucial role in flavor, texture, and color. From the buttery richness of scallops to the vibrant pop of cherry tomatoes, every element is carefully chosen to create a balanced, irresistible dish.

8 ounces linguine: This long, flat pasta holds the sauce beautifully and provides the perfect base for the scallops and tomatoes.
2 tablespoons avocado oil: Ideal for searing scallops thanks to its high smoke point and neutral flavor profile.
1 pound large scallops: The star ingredient, bringing a tender, delicate sweetness to the dish when seared just right.
½ teaspoon salt (divided): Enhances all the flavors, used in a balanced way throughout the cooking process.
½ teaspoon black pepper (divided): Adds a gentle heat and depth, perfectly complementing the scallops and tomatoes.
1 tablespoon unsalted butter: Adds a luscious richness to the sauce, melting into the garlic and tomato juices.
2 garlic cloves (finely minced): Infuses the entire dish with aromatic warmth and a subtle kick.
1 pint cherry tomatoes (halved lengthwise): Their juicy sweetness and slight acidity brighten the entire dish and add a beautiful color contrast.
Chopped parsley (for serving): Fresh and herbal, it provides a final fresh note and inviting pop of green.

How to Make Scallop Pasta with Cherry Tomatoes and Garlic Recipe

Step 1: Cook the Pasta

Begin by cooking your linguine in a large pot of heavily salted water until it reaches a perfect al dente texture—this will ensure the pasta has that ideal bite to complement the tender scallops. Be sure to reserve about half a cup of the pasta water before draining, as this flavorful, starchy water will help bring your sauce together beautifully later on.

Step 2: Sear the Scallops

Heat the avocado oil in a large non-stick skillet over medium heat, then pat your scallops dry with paper towels—this step is critical to get that golden crust. Place the scallops in the skillet, making sure to leave about an inch between each one so they sear rather than steam. After 3 minutes, season with a pinch of salt and pepper and flip to cook the other side. This careful searing locks in the scallops’ sweet, tender interior.

Step 3: Add Butter and Finish Cooking Scallops

Once flipped, drop in the unsalted butter and season the scallops again with the remaining salt and pepper. Let them cook for an additional 3 minutes so the butter mingles with the cooking juices, creating an irresistible richness. Then transfer the scallops to a bowl, cover, and keep them warm for later.

Step 4: Cook Cherry Tomatoes and Garlic

In the same skillet, add your minced garlic and cherry tomatoes along with about ¼ cup of the reserved pasta water. Use this moment to scrape any flavorful browned bits off the bottom of the pan. Let the tomatoes cook down for 3 to 5 minutes until they soften and release their juices, creating a luscious, lightly sauced base.

Step 5: Toss Pasta and Combine

Add the cooked linguine back into the skillet and toss with the softened tomatoes, using as much of the remaining pasta water as you like to loosen the sauce. Turn off the heat, then return the scallops and any accumulated juices to the pan. Gently stir everything together until each strand of linguine is beautifully coated and the scallops are warmed through without overcooking.

Step 6: Serve Immediately

Plate your pasta right away, finishing off with a generous sprinkle of freshly chopped parsley for that fresh, herbaceous burst. This final touch elevates the dish visually and flavor-wise, making your scallop pasta as inviting to the eyes as it is to the palate.

How to Serve Scallop Pasta with Cherry Tomatoes and Garlic Recipe

A white pan filled with thin cooked pasta forming the base layer, mixed with halved bright red cherry tomatoes scattered evenly throughout. On top, there are several golden-brown seared scallops with a slightly crisp surface, placed regularly over the pasta and tomatoes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the chopped parsley, consider adding a zest of lemon or a light drizzle of high-quality olive oil to brighten the flavors further. A sprinkle of freshly grated Parmesan can add a savory depth, although the dish stands beautifully on its own without.

Side Dishes

This dish pairs wonderfully with a simple, crisp green salad tossed in a light vinaigrette to balance the richness. Garlic bread or a crusty baguette is perfect for soaking up every last bit of that buttery tomato sauce. For a heartier meal, steamed asparagus or roasted vegetables complement the seafood flavors beautifully.

Creative Ways to Present

Serve this scallop pasta in shallow bowls to showcase the colorful mixture of tomatoes and scallops. For a dinner party, garnish each plate with edible flowers or microgreens for an elegant presentation. You can also twirl individual servings of pasta onto spoons for a charming appetizer option. Whatever you choose, the vibrant colors and textures make this dish a real showstopper.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Scallop Pasta with Cherry Tomatoes and Garlic Recipe, make sure to cool the dish quickly and store it in an airtight container in the refrigerator. It will keep well for up to two days. The scallops may soften slightly, but the flavors remain delicious.

Freezing

Freezing isn’t recommended for this recipe because scallops can turn rubbery after thawing and reheating. Cherry tomatoes and pasta can also lose their fresh texture. For best results, prepare fresh or store refrigerated leftovers for prompt enjoyment instead.

Reheating

When reheating leftovers, warm the pasta gently in a skillet over low heat and add a splash of water or broth to help loosen the sauce. Avoid microwaving if possible, as that can make scallops tough. Heat just until warmed through to preserve the delicate texture and flavor.

FAQs

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking to ensure a good sear. Excess moisture prevents browning, so drying is key.

What type of pasta works best with this recipe?

Linguine or spaghetti are ideal because their shape holds the sauce well without overpowering the delicate scallops. However, feel free to experiment with other long pasta varieties.

Can I substitute cherry tomatoes with another kind?

Absolutely! Grape tomatoes work well too, and if you want a bit of sweetness and acidity, you could try sun-dried tomatoes, though skip adding too much extra liquid if you do.

Is avocado oil necessary for searing scallops?

Avocado oil is a great choice due to its high smoke point and neutral flavor, but you can substitute with grapeseed or light olive oil if needed.

How do I know when the scallops are perfectly cooked?

Scallops should be opaque and firm but still tender inside. They cook quickly—usually about 3 minutes per side—so avoid overcooking, which makes them tough.

Final Thoughts

This Scallop Pasta with Cherry Tomatoes and Garlic Recipe is truly a celebration of fresh, simple ingredients elevated to something special. It is perfect for those evenings when you want flavor-packed comfort without fuss. I encourage you to give it a try—it might just become one of your favorite pasta dishes too, bringing both elegance and ease to your dining table!