Dinner

Scallop Pasta with Cherry Tomatoes and Garlic Recipe

Bylina Carter January 7, 2026January 7, 2026

Introduction

Scallop pasta is a simple yet elegant dish that combines tender, seared scallops with flavorful cherry tomatoes and garlic over linguine. It’s perfect for a quick weeknight dinner or a special occasion when you want something impressive but easy to prepare.

A white pan filled with a mix of cooked linguine pasta, light golden-brown seared scallops placed evenly on top and throughout, and bright red cherry tomatoes, some whole and some halved, scattered among the pasta strands. The pasta is light yellow and slightly glossy, while the scallops have a tender, slightly textured surface with a light crust. The vibrant red of the tomatoes adds a fresh color contrast. The pan rests on a white marbled texture surface, giving a clean and fresh backdrop. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook pasta in a large pot of heavily salted water until al dente. Reserve ½ cup pasta water and drain the pasta.
Step 2: Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add them to the skillet in batches if needed, keeping about 1 inch apart. Cook for 3 minutes, season with ¼ teaspoon salt and ¼ teaspoon pepper, then flip.
Step 3: Add butter to the pan, season the other side of the scallops with the remaining salt and pepper, and cook for 3 more minutes. Transfer scallops to a bowl, cover, and set aside.

Step 4: Add garlic and cherry tomatoes to the skillet along with ¼ cup of reserved pasta water. Scrape down any browned bits from the pan and cook until tomatoes soften and release juice, about 3-5 minutes.
Step 5: Toss the cooked pasta with the tomato mixture, adding more pasta water as needed to loosen the sauce. Turn off the heat, return the scallops along with any juices to the skillet, and gently stir to coat everything in the sauce.
Step 6: Serve immediately, garnished with fresh chopped parsley.

Tips & Variations

Make sure to pat scallops dry before cooking to get a good sear and prevent steaming.
If you prefer a little heat, add a pinch of red pepper flakes to the garlic and tomatoes.
For extra richness, finish with a squeeze of fresh lemon juice just before serving.

Substitute avocado oil with olive oil if preferred.

Storage

Store leftover scallop pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops. It’s best enjoyed fresh but can be reheated carefully.