Description
This Scallop Pasta recipe combines tender, perfectly seared large scallops with al dente linguine and a fresh, flavorful cherry tomato garlic sauce. Ready in just 25 minutes, it's an elegant yet simple dish perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Pasta
- 8 ounces linguine
Seafood & Seasoning
- 1 pound large scallops
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
Cooking Oils & Fats
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter
Vegetables & Herbs
- 2 garlic cloves, finely minced
- 1 pint cherry tomatoes, halved lengthwise
- Chopped parsley, for serving
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the linguine until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Sear Scallops (First Side): Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels to ensure a good sear. Add scallops to the skillet spaced about 1 inch apart. Cook undisturbed for 3 minutes. Season the top side with ¼ teaspoon salt and ¼ teaspoon black pepper, then flip the scallops.
- Sear Scallops (Second Side): Add unsalted butter to the skillet. Season the newly cooked side of the scallops with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for an additional 3 minutes until scallops are opaque and slightly browned. Transfer scallops to a bowl, cover, and set aside to keep warm.
- Prepare Sauce: Add minced garlic and halved cherry tomatoes to the same skillet along with ¼ cup of reserved pasta water. Scrape any browned bits from the bottom of the pan to incorporate flavor. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 3 to 5 minutes.
- Toss Pasta & Combine: Add the cooked linguine to the skillet with the tomato sauce, tossing to coat evenly. Add additional reserved pasta water as needed to help the sauce adhere to the pasta. Turn off the heat, then gently return the scallops along with their accumulated juices to the skillet. Stir lightly to combine the scallops with the pasta and sauce without breaking them.
- Serve: Plate the scallop pasta immediately and garnish generously with chopped fresh parsley for a vibrant finish.
Notes
- Patting the scallops dry is essential for a good sear and caramelization.
- Reserve pasta water to adjust the sauce consistency and help it cling to the pasta.
- Do not overcrowd the pan when searing scallops to ensure they cook evenly and brown properly.
- Use fresh parsley at the end for a bright, fresh herb flavor.
- Serve immediately to enjoy the scallops at their best texture and temperature.
