Description

This Scallop Pasta recipe features tender seared scallops tossed with linguine and a light, flavorful sauce made from garlic, cherry tomatoes, and a touch of butter. Perfect for a quick yet elegant seafood dinner, this dish balances juicy scallops with the sweetness of tomatoes and fresh parsley for a bright finish.

Ingredients

Scale

Pasta

8 ounces linguine
½ teaspoon salt (for pasta water)

Scallops and Seasoning

1 pound large scallops
2 tablespoons avocado oil
½ teaspoon salt (divided)
½ teaspoon black pepper (divided)
1 tablespoon unsalted butter

Sauce and Garnish

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 before draining the pasta.
Sear the Scallops: Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry thoroughly using paper towels to ensure a good sear. Place scallops in the skillet spaced about 1 inch apart. Cook for 3 minutes, then season with ¼ teaspoon salt and ¼ teaspoon black pepper and flip them to the other side.
Add Butter and Finish Cooking Scallops: Add the unsalted butter to the pan. Season the scallops’ cooked side with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for an additional 3 minutes until scallops are opaque and golden brown. Transfer scallops to a bowl, cover, and set aside to keep warm.
Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Pour in ¼ cup of reserved pasta water and scrape the browned bits off the bottom of the pan. Cook for 3-5 minutes until tomatoes soften and release their juice.
Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss with the tomato mixture. Add more reserved pasta water as needed to create a light sauce. Turn off the heat.
Combine and Serve: Return the scallops along with their accumulated juices to the skillet and gently stir to coat them and the pasta with the sauce. Serve immediately garnished with fresh chopped parsley.

Notes

Patting scallops dry before searing is essential for achieving a golden crust.
Reserve pasta water is used to adjust the sauce consistency and helps bind the sauce to the pasta.
To avoid overcrowding when cooking scallops, cook in batches if necessary for an even sear.
Use ripe cherry tomatoes for the best flavor and sweetness.
Serve immediately to enjoy the scallops at their peak texture and flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Keywords: scallop pasta, seared scallops, linguine recipe, seafood pasta, cherry tomato pasta, easy dinner