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Scallop Pasta with Cherry Tomatoes and Garlic Recipe

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4.2 from 89 reviews

A quick and delicious scallop pasta recipe featuring tender seared scallops and vibrant cherry tomatoes tossed with linguine in a buttery garlic sauce, perfect for a flavorful weeknight dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces linguine

Seafood

  • 1 pound large scallops

Oils and Fats

  • 2 tablespoons avocado oil
  • 1 tablespoon unsalted butter

Seasonings

  • ½ teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)

Vegetables and Aromatics

  • 2 garlic cloves, finely minced
  • 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. Add the linguine and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
  2. Prepare the Scallops: Heat the avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry thoroughly with paper towels to ensure a nice sear. Place scallops in the skillet in batches if needed, spacing them about 1 inch apart. Cook for 3 minutes without moving them, then season with ¼ teaspoon salt and ¼ teaspoon black pepper, flip each scallop to the other side.
  3. Sear and Season: Add the unsalted butter to the pan, season the scallops on the second side with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, and cook for an additional 3 minutes until scallops are golden and opaque. Transfer the scallops to a bowl, cover to keep warm, and set aside.
  4. Sauté Tomatoes and Garlic: To the same skillet, add the minced garlic and halved cherry tomatoes along with ¼ cup of the reserved pasta water. Scrape the browned bits from the pan to incorporate flavor. Cook for about 3-5 minutes until the tomatoes soften and release their juices, creating a light sauce.
  5. Toss Pasta with Sauce: Add the cooked linguine to the tomato mixture in the skillet. Toss well, adding more reserved pasta water as needed to loosen the sauce. Turn off the heat.
  6. Combine and Serve: Return the scallops along with any accumulated juices back to the skillet. Gently stir to coat the pasta and scallops evenly with the sauce. Serve immediately garnished with chopped fresh parsley.

Notes

  • Patting scallops dry before cooking is essential to achieve a good sear.
  • Reserve pasta water to adjust the sauce consistency for better coating.
  • If you don’t have avocado oil, use a neutral oil with a high smoke point like grapeseed oil.
  • Do not overcrowd the pan when searing scallops to ensure even cooking and browning.
  • Use fresh parsley for garnishing to add a fresh herbal note.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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