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Close-up of seared scallop pasta with tomatoes and herbs on a grey plate.

Seared Scallop Pasta With Burst Tomatoes And Herbs

A delightful pasta dish featuring seared scallops, burst cherry tomatoes, and fresh herbs. This recipe is quick, easy, and full of flavor, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pound pasta linguine or spaghetti recommended
Seafood
  • 1 pound sea scallops patted dry
Produce
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
Other
  • 1/4 cup dry white grape juice optional
  • 1/4 cup chicken broth or vegetable broth
  • 2 tablespoons butter
  • to taste Salt and pepper
  • optional Red pepper flakes
  • for serving Grated Parmesan cheese

Method
 

  1. Cook pasta according to package directions, reserving 1 cup of pasta water.
  2. Season scallops with salt and pepper.
  3. Sear scallops in olive oil for 2-3 minutes per side. Remove and set aside.
  4. Cook garlic in the same skillet for 1 minute. Add tomatoes and cook until they burst, about 5-7 minutes.
  5. Deglaze the pan with white grape juice (if using), scraping up browned bits.
  6. Add chicken broth, butter, basil, and parsley. Season with salt, pepper, and red pepper flakes (if using).
  7. Add pasta to the skillet and toss to coat, adding pasta water as needed.
  8. Return scallops to the skillet and gently toss.
  9. Serve immediately, garnished with Parmesan cheese.

Notes

Adjust the amount of red pepper flakes to your spice preference.