Name: Garlic Cherry Tomato Scallop Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces linguine; 1 pound large scallops; ½ teaspoon salt, divided; ½ teaspoon black pepper, divided; 2 tablespoons avocado oil; 1 tablespoon unsalted butter; 2 garlic cloves, finely minced; 1 pint cherry tomatoes, halved lengthwise; Chopped parsley, for serving

Jump to Recipe· 4.1 from 40 reviews

If you crave a dish that's both elegant and bursting with vibrant flavors, this Garlic Cherry Tomato Scallop Pasta Recipe is going to become your new go-to. Imagine tender scallops seared to perfection, surrounded by juicy, sweet cherry tomatoes infused with fragrant garlic, all tossed with al dente linguine that soaks up every drop of buttery, savory sauce. It’s a delightful combination that feels fancy yet comes together easily, making it perfect for a weeknight dinner or impressing guests without stress.

Ingredients You'll Need

The image shows a top view of clear glass bowls and ingredients arranged neatly on a white marbled surface. In the center bottom is a large glass bowl filled with raw scallops, pale and smooth with a soft pinkish-white color. To the right of it, there is a small bowl holding a square piece of light yellow butter. Above the butter, bright red cherry tomatoes fill a medium-sized glass bowl, shiny and round. To the left of the tomatoes is a small bowl containing white salt and black pepper, the salt piled and the pepper scattered. Below that bowl, a tiny bowl holds two cloves of garlic, smooth and light in color. On the far left side, there is a clear glass bottle with golden olive oil inside. On the right edge of the image lie dry, uncooked spaghetti noodles, long and straight, pale yellow in color. All items are placed against the white marbled surface, creating a clean and bright setup. photo taken with an iphone --ar 4:5 --v 7

Crafting this Garlic Cherry Tomato Scallop Pasta Recipe requires a handful of simple, fresh ingredients that each play a vital role in delivering the perfect balance of taste, texture, and color. Every component works harmoniously to create a dish that’s rich, bright, and satisfying.

Linguine (8 ounces): The perfect pasta choice to hold onto the lovely sauce and complement the scallops without overpowering them.

Avocado oil (2 tablespoons): Offers a high smoke point and a neutral flavor to sear the scallops beautifully without burning.
Large scallops (1 pound): The star protein, delivering tender, sweet bites that cook quickly for maximum flavor.
Salt (½ teaspoon, divided): Enhances all the natural flavors in the dish evenly during cooking.

Black pepper (½ teaspoon, divided): Adds a subtle spicy kick that brightens the scallops and tomatoes.
Unsalted butter (1 tablespoon): Melts into the pan for a rich, silky sauce that ties everything together.
Garlic cloves (2, finely minced): Infuses the dish with aromatic warmth that’s key for that signature punch.

Cherry tomatoes (1 pint, halved lengthwise): Provide bursts of acidity and sweetness, giving vibrant pops of color and taste.
Chopped parsley (for serving): Adds a fresh, herbaceous finish and a lovely green contrast.

How to Make Garlic Cherry Tomato Scallop Pasta Recipe

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of heavily salted water to a boil—seasoning your pasta water is the secret to flavorful pasta. Cook the linguine until it’s al dente, meaning it should have a slight bite in the center. Before draining, reserve about half a cup of pasta water; this starchy liquid is golden for loosening sauces later and bringing everything together seamlessly.

Step 2: Sear the Scallops

While the pasta bubbles away, heat your avocado oil in a large non-stick skillet over medium heat. Pat your scallops dry very well—this step ensures they get that gorgeous golden crust instead of steaming. Arrange scallops in the hot pan with some space between each. Cook for 3 minutes on the first side, seasoning with half the salt and pepper. Then flip the scallops, add butter along with the remaining salt and pepper, and let them cook another 3 minutes. Once they’re perfectly golden and opaque, remove them to a bowl, cover, and set aside. Your kitchen should already be smelling incredible!

Step 3: Sauté Garlic and Cherry Tomatoes

In the same skillet, add minced garlic and the halved cherry tomatoes, along with ¼ cup of reserved pasta water. Use the liquid to scrape up the flavorful browned bits stuck to the pan—that’s pure umami magic. Sauté everything for about 3 to 5 minutes, until the tomatoes soften and release their juices, creating a light, luscious sauce that contrasts beautifully with the seared scallops.

Step 4: Combine Pasta, Scallops, and Sauce

Now, toss your drained linguine into the skillet with the tomatoes, adding as much of the remaining pasta water as you like to achieve your preferred sauce consistency. Turn off the heat, gently return the scallops and any juices back into the pan, and toss everything together carefully. This final stir lets the scallops soak up the garlicky tomato goodness without overcooking them, ensuring each bite is tender, juicy, and deliciously coated.

How to Serve Garlic Cherry Tomato Scallop Pasta Recipe

A white pan filled with about fifteen scallops, each seared to show a light golden brown crust on top, arranged randomly with some overlapping. The scallops are in a shallow pool of melted butter, which has a slightly creamy, off-white color with light brown specks of seasoning, mostly black pepper. The pan handle is wooden, and the background is a white marbled surface. The scene is lit softly from above, emphasizing the warm tones of the seared scallops and the glossiness of the butter. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of freshly chopped parsley not only adds a pop of bright green color but also brings a refreshing herbal note that perfectly balances the richness of the dish. You can also add a light drizzle of extra virgin olive oil or a squeeze of fresh lemon for extra brightness.

Side Dishes

This pasta stands out on its own, but if you want to round out your meal, serve with a crisp green salad dressed in a tangy vinaigrette or some crusty garlic bread. The crunchy bread is fantastic for mopping up every last bit of the garlicky tomato sauce.

Creative Ways to Present

For an elegant touch, serve the Garlic Cherry Tomato Scallop Pasta Recipe in warmed bowls sprinkled with flaky sea salt and extra parsley. You can even plate it with a lemon wedge on the side for guests to add a zesty twist if desired. A light dusting of grated Parmesan is optional but delightful for a rich, savory finish.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. The scallops are best eaten within 1 to 2 days to enjoy their delicate texture, and the pasta may absorb some sauce as it sits.

Freezing

Because scallops can become rubbery after freezing and reheating, this Garlic Cherry Tomato Scallop Pasta Recipe is not ideal for freezing. For best quality, enjoy fresh or refrigerate and consume promptly.

Reheating

Reheat leftovers gently over low heat in a skillet with a splash of water or broth to loosen the sauce and avoid overcooking the scallops. Microwaving on medium power in short bursts also works, but be careful not to dry them out.

FAQs

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking. This helps ensure a nice sear and prevents excess moisture from steaming the scallops.

What pasta can I substitute for linguine?

Fettuccine, spaghetti, or even angel hair pasta are good alternatives that pair well with the sauce and scallops.

Is avocado oil necessary for searing?

You want an oil with a high smoke point; avocado oil is ideal, but canola or grapeseed oil can work similarly well.

Can I make the recipe dairy-free?

Absolutely! You can swap the butter for a dairy-free alternative like olive oil or a plant-based butter to keep it just as delicious.

How do I know when scallops are done?

They should be opaque throughout and have a golden crust on the outside. Overcooking makes them tough, so cook just a few minutes per side until firm but tender.

Final Thoughts

This Garlic Cherry Tomato Scallop Pasta Recipe truly feels like a special treat that you can whip up without fuss, delivering restaurant-worthy flavors in your own kitchen. The combination of savory scallops, sweet tomatoes, and garlic-infused sauce is irresistible. Give it a try and watch it become one of your favorite dishes to share with loved ones!

Garlic Cherry Tomato Scallop Pasta Recipe

Ingredients You'll Need