Seared Scallops with Pasta and Cherry Tomato Sauce
Seared Scallops with Pasta and Cherry Tomato Sauce is a delightful dish that combines the sweetness of fresh cherry tomatoes, the rich flavor of seared scallops, and the freshness of basil.
Paired with perfectly cooked pasta and finished with a hint of Parmesan cheese, this recipe offers a restaurant-quality meal that’s surprisingly easy to make at home.
It’s perfect for a romantic dinner or an elegant weeknight treat!
Why You’ll Love This Recipe:
People will love this Seared Scallops with Pasta and Cherry Tomato Sauce recipe because it combines simplicity with sophistication.
The seared scallops are tender and flavorful, perfectly complementing the light, fresh tomato-basil sauce.
The addition of Parmesan adds a touch of indulgence, while the al dente pasta ties everything together.
This dish is not only visually stunning but also quick to prepare, making it ideal for both special occasions and busy weeknights.
Its vibrant flavors and elegant presentation are sure to impress!
Key Ingredients:
Scallops: Tender and flavorful, marinated in lemon juice, zest, and garlic for a fresh, citrusy kick.
Cherry Tomatoes: Sweet and juicy, they create a light, burstable sauce.
Pasta: Choose delicate options like angel hair or bucatini for a perfect pairing with the sauce.
Basil: Adds a fragrant, herbaceous note that elevates the dish.
Parmesan Cheese: A sprinkle of richness to enhance the overall flavor.
Seared Scallops with Pasta and Cherry Tomato Sauce
Ingredients
Pasta
4 ounces pasta like angel hair or bucatini
2 tablespoons salt
Scallops
½ pound scallops
1 lemon
Lemon zest
1 ½ tablespoons roasted garlic (optional; can substitute with 2 cloves of fresh chopped garlic)
2 tablespoons olive oil
Sauce
2 cups cherry tomatoes
½ cup basil
1 teaspoon sea salt
Additional Ingredients
1 ounce Parmesan cheese, grated
Instructions
Prepare the Pasta
Boil a pot of water, add the salt, and cook the pasta according to the package instructions. Be sure to cook it al dente to retain a firm texture. Reserve ½ cup of pasta water before draining.
Marinate the Scallops
Combine lemon zest, lemon juice, and roasted garlic in a bowl. Add the scallops and allow them to marinate for 15 minutes.
Sear the Scallops
Heat olive oil in a pan over medium-high heat.
Place the scallops in the pan and cook for 2–3 minutes on one side until golden brown.
Flip the scallops and cook for another 2–3 minutes. Remove and set aside.
Prepare the Sauce
Using the same pan, add the cherry tomatoes. Sauté over medium heat until they soften and start to burst, releasing their juices.
Stir in the chopped basil and season with sea salt.
Combine and Serve
Add the cooked pasta and reserved pasta water to the skillet with the tomato sauce. Toss the pasta to coat it evenly, allowing the sauce to thicken slightly.
Remove the skillet from heat and gently fold in the scallops.
Serve immediately, garnished with grated Parmesan cheese if desired.
Enjoy this flavorful, restaurant-quality dish in the comfort of your home!
Notes:
Pasta Cooking: Cook the pasta to al dente, as it will continue to cook slightly when combined with the sauce. Save a small amount of pasta water to adjust the sauce consistency.
Scallops Tips:
Ensure the scallops are dry before marinating for a perfect sear.
Do not overcrowd the pan; sear in batches if necessary for even browning.
Tomato Sauce: Allow the cherry tomatoes to blister and burst in the pan to release their natural sweetness. Gently press a few for a thicker sauce.
Balancing Flavor: Taste the sauce and adjust the salt, lemon, or basil to suit your preferences. Parmesan cheese adds a savory finish.
Serving Suggestion: Serve immediately for the best texture and flavor, garnished with extra basil or lemon zest for a fresh touch.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 380 kcal | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Carbohydrates: 40g | Fiber: 3g | Sugars: 5g | Cholesterol: 50mg | Sodium: 500mg | Potassium: 600mg
Frequently Asked Questions:
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them thoroughly before cooking to avoid excess water in the pan, which can affect the searing process.
Pat them dry with paper towels to ensure they cook evenly.
What type of pasta works best for this recipe?
Angel hair or bucatini are great choices for this dish because they complement the delicate scallops and the fresh tomato sauce.
However, you can also use spaghetti, linguine, or any pasta you prefer.
How do I prevent the scallops from being overcooked?
To avoid overcooking the scallops, cook them for no more than 2-3 minutes per side, until they develop a golden crust.
Scallops cook quickly, so it’s important to keep an eye on them and remove them from the pan as soon as they’re done.
Can I make this dish ahead of time?
While the pasta and sauce can be prepared ahead of time, it’s best to cook the scallops just before serving to maintain their texture.
If you plan to make it ahead, store the pasta and sauce separately, and reheat the pasta with the sauce before adding freshly seared scallops.
Can I substitute the cherry tomatoes with something else?
If you don’t have cherry tomatoes, you can substitute them with regular tomatoes, preferably roma tomatoes.
Simply chop them into smaller pieces and cook them down as you would with the cherry tomatoes to create the sauce.
Can I use fresh garlic instead of roasted garlic?
Yes, you can use fresh garlic instead of roasted garlic.
Simply chop or mince two cloves of fresh garlic and sauté it in the pan with the scallops.
Roasted garlic gives a milder flavor, but fresh garlic will still add great depth to the dish.
How can I ensure the scallops are perfectly seared?
To get a perfect sear on the scallops, make sure your pan is very hot before adding them.
Pat the scallops dry with paper towels to remove any moisture and avoid steaming them.
Only flip them once they have a nice golden brown crust on the bottom.
Can I use other types of pasta?
Absolutely! You can use any type of pasta you like, such as spaghetti, fettuccine, or penne.
Just make sure to adjust the cooking time based on the pasta you choose.
How do I store leftovers of this dish?
If you have leftovers, store the pasta and scallops separately in airtight containers in the fridge.
The scallops are best when freshly cooked, but the pasta with sauce can be reheated.
To prevent the scallops from becoming tough, reheat them gently in a pan over low heat.
Can I add other vegetables to the sauce?
Yes, you can add other vegetables such as zucchini, spinach, or even bell peppers to the sauce for extra flavor and color.
Just sauté them in the pan with the onions and garlic before adding the tomatoes.