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
Units
Scale
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
