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Burst Tomato Pasta with Seared Scallops

By Carolyn Stilwell

5 from 1 vote

Updated Jul 14, 2025, Published on Jul 23, 2024

I think you will love this easy yet elegant Burst Tomato Pasta with Seared Scallops recipe! This summery pasta recipe is perfect for those nights when you want something special but don’t want to spend hours in the kitchen. The sweetness of the scallops pairs beautifully with the juicy and garlicky cherry tomato sauce. Keep reading to learn how to make this yummy pasta recipe!

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What shape of pasta should I use in this recipe?

I'm a BIG fan of bucatini. How come?

Texture: Bucatini's hollow center gives it a unique, chewy texture that is satisfying to eat.

Sauce Absorption: The hollow center of bucatini allows it to trap and hold sauces, ensuring that every bite is flavorful. This makes it particularly effective for dishes with lighter sauces (just like this one!)

You could certainly use any pasta shape you prefer, but I think this dish pairs particularly well with a long shape such as spaghetti, linguine, or fettuccine if you don't have bucatini.

Cooking scallops

Maybe you haven't made scallops many times before, or maybe you're a pro! Either way, you can definitely cook scallops at home! Scallops are actually one of my favorite proteins to cook for several reasons:

1. They cook in just a few minutes.
2. They are easy to keep in the freezer and thaw quickly for an easy dinner.
3. They are loaded with protein and low in calories and fat.
4. They are versatile and pair well with so many flavors.
5. They taste delicious!

What ingredients do I need for this burst tomato pasta?

• 1/2 lb Scallops
• 1/4 tsp Kosher Salt, or enough to generously season
• 1/4 tsp Black Pepper, or enough to generously season
• 1 tbsp Olive Oil, or avocado oil (a high smoke point oil is best because you'll be cooking these over high heat!)
• 1 tbsp Butter

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 (you can use chicken/vegetable broth if you don't want to cook with wine)
• 1/4 tsp Red Pepper Flakes (optional - adjust to your spice preference)
• Salt & Black Pepper, to taste
• 4 cloves Garlic, thinly sliced
• 1/4 cup Fresh Parsley, roughly chopped
• 1 tbsp Butter
• Lemon, optional to serve

How do I make this burst tomato pasta?

1. Cook the bucatini or pasta of choice in salted water to al dente according to package instructions. Reserve about 1/2 cup of pasta water for later.

Scallops

1. Meanwhile, pat scallops very dry with paper towels. This will help them get a better sear. Generously sprinkle both sides with salt and black pepper.
2. Heat oil in a large high-rimmed sauté pan over high heat. Add the scallops and cook for about 2 minutes. If you're cooking in a stainless steel pan, the scallops will release themselves from the pan when ready to flip.
3. Flip and add butter to the pan. Use a spoon to baste scallops with butter while they cook. Cook for 1 minute and set aside to a plate.

Pasta

1. In the same pan used to cook the scallops, add another drizzle of olive oil if needed over medium heat. Add the cherry tomatoes. Pour in the white wine to deglaze the pan. Scrap up any stuck bits with a wooden spoon. Cook for 2 minutes or until most of the wine is absorbed.
2. Season with red pepper flakes, salt, and black pepper to taste. Stir to combine then cover with a lid. Cook for about 8-10 minutes or until the tomatoes are bursting. You can press them down with a wooden spoon to help them burst if needed. The tomatoes will start looking jammy.
3. Stir in the sliced garlic and cook for 2 minutes. Add the chopped fresh parsley and stir to combine.
4. Add the cooked bucatini and butter. Stir until everything is well combined and coated. Add splashes of pasta water as needed to form a light sauce.
5. Divide pasta among bowls to serve. Evenly divide the seared scallops over the pasta.

Looking for more easy tasty recipes with scallops?

Creamy Lemon Dill Orzo with Seared ScallopsScallop Scampi PastaLemon Caper Pasta and Seared ScallopsWhite Wine Lemon Butter Scallops & Couscous

Did you try this Burst Tomato Pasta with Seared Scallops? Leave a Review!

If you try this recipe, I would love it if you left a rating and comment! You can also tag me on Instagram or TikTok so I can see the delicious dishes you create at home!

5 from 1 vote

Burst Tomato Pasta with Seared Scallops

By: Carolyn Stilwell

Tender bucatini pasta with a sweet cherry tomato sauce and buttery seared scallops.

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 2

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Ingredients 

1x2x3x

Scallops

• ▢ 1/2 lb Scallops
• ▢ 1/4 teaspoon Kosher Salt, or enough to generously season
• ▢ 1/4 teaspoon Black Pepper, or enough to generously season
• ▢ 1 tablespoon Olive Oil, or avocado oil
• ▢ 1 tablespoon Butter

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 teaspoon 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 tablespoon Butter
• ▢ Lemon, optionally serve with a squeeze of lemon juice

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Instructions 

• Cook the bucatini or pasta of choice in salted water to al dente according to package instructions. Reserve about 1/2 cup of pasta water for later.
  8 oz Bucatini

Scallops

• Meanwhile, pat scallops very dry with paper towels. This will help them get a better sear. Generously sprinkle both sides with salt and black pepper.
  1/2 lb Scallops, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper
• Heat oil in a large high-rimmed sauté pan over high heat. Add the scallops and cook for about 2 minutes. If you're cooking in a stainless steel pan, the scallops will release themselves from the pan when ready to flip.
  1 tablespoon Olive Oil
• Flip and add butter to the pan. Use a spoon to baste scallops with butter while they cook. Cook for 1 minute and set aside to a plate.
  1 tablespoon Butter

Pasta

• In the same pan used to cook the scallops, add another drizzle of olive oil if needed over medium heat. Add the cherry tomatoes. Pour in the white wine to deglaze the pan. Scrap up any stuck bits with a wooden spoon. Cook for 2 minutes or until most of the wine is absorbed.
  12 oz Cherry Tomatoes, 1/4 cup White Wine
• Season with red pepper flakes, salt, and black pepper to taste. Stir to combine then cover with a lid. Cook for about 8-10 minutes or until the tomatoes are bursting. You can press them down with a wooden spoon to help them burst if needed. The tomatoes will start looking jammy.
  1/4 teaspoon Red Pepper Flakes, Kosher Salt & Black Pepper
• Stir in the sliced garlic and cook for 2 minutes. Add the chopped fresh parsley and stir to combine.
  4 cloves Garlic, 1/4 cup Fresh Parsley
• Add the cooked bucatini and butter. Stir until everything is well combined and coated. Add splashes of pasta water as needed to form a light sauce.
  1 tablespoon Butter
• Divide pasta among bowls to serve. Evenly divide the seared scallops over the pasta. Optionally add a squeeze of lemon juice over the top.
  Lemon

Nutrition

Calories: 729kcal, Carbohydrates: 99g, Protein: 31g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 862mg, Potassium: 955mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1893IU, Vitamin C: 51mg, Calcium: 79mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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