If there’s one dinner that feels right for both a rushed Wednesday night and a special occasion, it’s this Burst Tomato Pasta with Seared Scallops. The magic comes from the sweet, jammy tomatoes that make their own sauce in under 15 minutes, twirling around silky, chewy pasta, all crowned with perfectly golden, buttery scallops. This is a dish that brings restaurant-quality flavor into your kitchen without the fuss. Every forkful balances the fresh brightness of tomatoes, the rich depth of scallop, and just a whisper of heat. Best of all? It looks impressive but comes together easily—even on your busiest evenings.
Why You’ll Love This Recipe
- Fast and Fabulous: Even if you’ve barely got time to chop garlic, the whole meal is ready in about half an hour.
- Showstopper Flavors: The sweet tomatoes, garlicky wine sauce, and deeply savory scallops create a combination you won’t forget.
- Minimal Ingredients, Maximum Impact: A shortlist of simple items—pasta, tomatoes, scallops—delivers big, beautiful flavor.
- One Pan, Less Stress: Searing scallops first then using the same pan for sauce means fewer dishes and more flavor.
- Flexible to Your Pantry: Swap a few simple ingredients and tailor the dish to your cravings or what’s in your kitchen.
Ingredients You’ll Need
- Scallops: The stars of the show! Searing brings out their natural sweetness and creates a tender, buttery texture. Dry very well for the dreamiest golden crust.
- Kosher Salt and Black Pepper: Essential for seasoning every layer—don’t be shy!
- Olive Oil (or Avocado Oil): For an easy, high-heat sear on the scallops and a flavor boost for the sauce.
- Butter: Bastes the scallops while cooking and finishes the sauce, adding richness and depth.
- Bucatini (or Pasta of Choice): Bucatini’s chewy, hollow strands trap all that velvety tomato sauce, but spaghetti or linguine work well too.
- Cherry or Grape Tomatoes: Go for the ripest, juiciest you can find—they burst into a luscious, self-made sauce.
- White Wine (or Broth): Deglazing the pan infuses the sauce with complexity and a gentle acidity. Broth is a great non-alcoholic swap.
- Red Pepper Flakes: Just a pinch awakens the sauce without making it spicy—add more for zing!
- Fresh Garlic: Sliced thin for little pops of mellow flavor; don’t skip it!
- Fresh Parsley: Brings a fresh, herby lift to the final dish.
- Lemon: For a bright finish, a fresh squeeze perks up every bite.
Tip: Always save some pasta water—it transforms a basic pan sauce into something silky and restaurant-level.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Seafood Swap: Don’t have scallops? Shrimp is an excellent substitute—just as quick, with a similar sweet flavor and luxurious texture.
- Going Vegetarian: Skip the scallops entirely for a plant-based meal. Top with seared mushrooms or toss in some creamy burrata.
- Herb Play: Fresh basil or chives add a unique, bold punch instead of parsley.
- Spice It Up: Boost the red pepper flakes, or swirl in a spoonful of Calabrian chili paste if you love extra heat.
- Wine Alternatives: Out of wine? Use a splash of chicken or veggie broth for body, or even a squeeze of lemon for brightness.
How to Make Burst Tomato Pasta with Seared Scallops
Step 1: Cook the Pasta
Bring salted water to a boil and cook your bucatini (or favorite pasta shape) to al dente. Remember to scoop out half a cup of pasta water before draining—the sauce’s secret weapon.
Step 2: Perfectly Sear the Scallops
While the pasta cooks, pat your scallops dry (don’t skip this—they need to be super dry for the best sear). Season both sides with plenty of salt and pepper. In a hot skillet with a little olive oil, sear the scallops for about two minutes on one side. When they naturally release from the pan, flip them, add a knob of butter, and baste for another minute. Once they’re just translucent, move them to a plate.
Step 3: Create the Burst Tomato Sauce
Using the same pan (hello, layers of flavor!), add a little more oil if you need it, then toss in the cherry tomatoes. Splash in your white wine (or broth) to deglaze. Scrape up any golden brown bits left from the scallops. Let the tomatoes simmer and soften for about 2 minutes, then sprinkle in red pepper flakes, salt, and pepper. Cover and cook for another 8-10 minutes, giving the tomatoes time to burst—encourage them with the back of a spoon if they resist. They should get beautifully jammy and saucy.
Step 4: Build the Pasta
Stir in the sliced garlic and let it mingle for 2 minutes, then toss in the parsley for color and freshness. Add the drained pasta and another pat of butter right into the pan, tossing to coat. Pour in reserved pasta water, little by little, until everything is glossy and saucy.
Step 5: Serve It Up
Divide the tomato-rich pasta between bowls and scatter the seared scallops on top. If you like, give everything a fresh squeeze of lemon for bright acidity.
Pro Tips for Making the Recipe
- Dry Scallops Are Happy Scallops: Truly dry scallops give you the coveted golden crust—press with paper towels for the best results.
- Don’t Overcrowd the Pan: Sear scallops in batches if necessary; crowding leads to steaming instead of browning.
- Save That Pasta Water: It makes the sauce silky and helps it magically cling to every strand.
- Deglaze for Depth: Don’t forget to scrape up every bit of flavor left behind by the scallops—that’s pure umami!
- Jammy is the Goal: When tomatoes start to burst and collapse, you know the magic’s happening.
How to Serve
Keep it simple! This pasta shines as the main event, but if you want to round out the meal, try:
- Bread: Serve with warmed, crusty baguette or focaccia to mop up the extra sauce.
- Greens: Pair with a lightly dressed salad—think arugula with lemon and olive oil.
- Wine: If you used white wine in the sauce, pour a glass to sip alongside.
Tip: Bring the pan straight to the table for a rustic, family-style presentation—let everyone scoop their share!
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta and scallops in an airtight container in the refrigerator for up to 2 days. The scallops are best enjoyed fresh but will still be tasty the next day.
Freezing
Freezing is not recommended for this dish—scallops can turn rubbery and tomatoes lose their luscious texture. Fresh is best.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce—this keeps the pasta moist and the scallops tender. Avoid microwaving the scallops, as they can get tough.
FAQs
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Can I use frozen scallops for this recipe?
Absolutely! Frozen scallops work well, but thaw them thoroughly in the fridge, then pat dry before searing. Getting rid of excess water is crucial for that golden crust.
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What’s the best pasta shape if I don’t have bucatini?
No bucatini? No problem. Spaghetti, linguine, or fettuccine all work beautifully. Short pastas like penne or rigatoni grab the sauce in every curve, too—so use what you love!
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Can I omit the wine?
Yes! Chicken or vegetable broth delivers depth if you’d rather skip the wine. You can even add a spritz of lemon juice at the end for brightness.
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How do I know when the scallops are done?
Scallops cook quickly—look for a deep golden color on both sides. Inside, they should turn from translucent to opaque and remain tender; usually just 2–3 minutes per side.
Final Thoughts
If you’re searching for a dinner that brings elegance to an ordinary evening, this Burst Tomato Pasta with Seared Scallops is your answer. It’s quick, dependable, and so delicious that you’ll want to make it again and again. With just a handful of vibrant ingredients and a pocket of spare time, you can treat yourself (and anyone lucky enough to join you) to something deeply satisfying. Don’t be afraid to experiment and make it your own—you might just find your new favorite comfort meal. Give it a whirl and see just how effortless gourmet can be in your own kitchen!
Print
Burst Tomato Pasta with Seared Scallops Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Burst Tomato Pasta with Seared Scallops is a stunning, restaurant-quality main course you can make at home in just 35 minutes. Sweet cherry tomatoes turn jammy and flavorful with garlic, white wine, and parsley, creating a light and fresh sauce for al dente bucatini. Succulent, golden-seared scallops crown each serving, while a hint of lemon brightens every bite. The recipe is easy yet elegant—perfect for date night or a special weeknight meal.
Ingredients
For the Scallops
- 1/2 lb Scallops
- 1 tbsp Olive Oil (or avocado oil)
- 1 tbsp Butter
- 1/4 tsp Kosher Salt (or enough to generously season)
- 1/4 tsp Black Pepper (or enough to generously season)
For the Pasta
- 8 oz Bucatini (or pasta of choice; reserve 1/2 cup of pasta water)
- 12 oz Cherry Tomatoes (or grape tomatoes)
- 1/4 cup White Wine (or chicken/vegetable broth)
- 1/4 tsp Red Pepper Flakes (optional; more or less to taste)
- Kosher Salt & Black Pepper (to taste)
- 4 cloves Garlic (thinly sliced)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1 tbsp Butter
- Lemon (optional, for serving with a squeeze of juice)
Instructions
- Cook the Pasta: Boil the bucatini or pasta of your choice in well-salted water according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water to help finish the sauce later.
- Prepare the Scallops: While the pasta cooks, pat the scallops very dry with paper towels on all sides. This step is essential for a good sear. Season both sides of the scallops generously with kosher salt and black pepper.
- Sear the Scallops: In a large high-rimmed sauté pan over high heat, add the olive oil. When hot, add scallops in a single layer, careful not to crowd the pan. Sear for about 2 minutes, or until they easily release from the pan and have developed a golden crust. Flip, add butter, and baste the scallops with the melted butter as they finish cooking for 1 more minute. Remove the scallops to a plate and set aside.
- Make the Burst Tomato Sauce: In the same pan, add an extra drizzle of olive oil if needed, and reduce heat to medium. Add cherry tomatoes and pour in the white wine to deglaze, scraping any brown bits from the bottom of the pan. Cook for 2 minutes, letting most of the wine evaporate.
- Cook Tomatoes Until Jammy: Season tomatoes with red pepper flakes, kosher salt, and black pepper. Stir to combine, cover with a lid, and cook for about 8-10 minutes, until tomatoes begin to burst. Help them along with a wooden spoon if needed. The mixture will look thick and jammy.
- Add Garlic and Parsley: Stir in the sliced garlic and cook for about 2 minutes until fragrant. Add the chopped fresh parsley and combine.
- Combine Pasta and Finish the Dish: Add the cooked pasta and 1 tbsp butter to the pan. Toss to coat everything well, adding reserved pasta water a splash at a time to reach a silky, cohesive sauce consistency.
- Serve: Divide pasta between serving bowls or plates. Top each with equal amounts of the seared scallops. Optionally, add a fresh squeeze of lemon juice over the top just before serving.
Notes
- Pasta water is key for a silky sauce—add a little at a time until you reach your desired consistency.
- Dry scallops thoroughly before searing for the best crust.
- You can substitute white wine with chicken or vegetable broth for a non-alcoholic version.
- Lemon juice brightens the dish; add fresh just before serving.
- For extra flavor, use a mix of fresh and dried herbs in the sauce.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 570
- Sugar: 7g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
