Burst Tomato Pasta with Seared Scallops
Updated Feb 02, 2026
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Burst Tomato Pasta with Seared Scallops is an easy, elegant dinner made with bucatini tossed in a jammy cherry tomato sauce, garlic, and white wine, then finished with buttery pan-seared scallops. It is a fresh, flavorful option that feels special but comes together in just 30 minutes.
If you enjoy scallop and pasta dishes, you may also like my Creamy Dill Orzo with Seared Scallops, Scallop Scampi Pasta, or Lemon Caper Pasta and Seared Scallops.
🐝 Quick Look: Burst Tomato Pasta with Seared Scallops Recipe
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serves: 2
- ⚡ Calories: ~729 per serving
- 🍳 Cook Method: Stovetop scallops and pasta
- 🧂 Main Ingredients: Scallops, bucatini pasta, cherry tomatoes, garlic
- 👩🍳 Flavor Profile: Light, fresh, garlicky, slightly buttery
- ⭐ Difficulty: Easy. Quick stovetop cooking
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Why You’ll Love This Recipe
- It feels elegant but is easy to make. This pasta delivers restaurant-quality flavor with simple techniques and minimal prep, making it ideal for both weeknights and special occasions. Try Creamy Orange Tomato Pasta for another 30 minute pasta recipe.
- The flavors are light and fresh. Jammy cherry tomatoes, garlic, and a splash of white wine create a bright sauce that complements the buttery scallops without overpowering them. If you enjoy fresh, seasonal pasta dishes, Roasted Summer Vegetable Pasta is another great option.
- Scallops cook quickly and beautifully. With the right pan and a few key tips, pan-seared scallops develop a golden crust while staying tender inside. If you love scallops, make sure to try my Seared Scallops with White White Pan Sauce.
- It’s versatile and forgiving. You can swap the pasta shape, adjust the heat level, or try adding a handful of greens, making this recipe easy to customize based on what you have on hand.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Bucatini Pasta: Bucatini is a great choice for this dish because its hollow center gives it a satisfying, chewy texture and helps trap the light tomato sauce.
- Scallops: You can use fresh or frozen sea scallops for this recipe. If using frozen scallops, be sure to thaw them completely and pat them very dry before cooking so they sear properly.
Tips and Substitutions
- Scallops: Dry sea scallops work best for this recipe, as they sear more easily and develop a golden crust. If using frozen scallops, thaw completely and pat very dry before cooking.
- Pasta shape: Bucatini is ideal, but spaghetti or linguine are good substitutes. Stick with a long pasta so it pairs well with the light, glossy tomato sauce.
- Tomatoes: Cherry or grape tomatoes both work well and can be used interchangeably.
- White wine substitute: If you prefer not to cook with wine, chicken or vegetable broth can be used instead.
- Heat level: Red pepper flakes add a subtle kick, but they can be reduced or omitted if you prefer a milder dish.
- Additional vegetables: If you would like to add vegetables, thinly sliced zucchini or spinach work well. Add zucchini with the tomatoes, or stir in spinach at the end until just wilted.
Pasta with Seared Scallops FAQs
Can I use frozen scallops for burst tomato pasta?
Yes. Frozen sea scallops work well as long as they are fully thawed and patted very dry before cooking. Removing excess moisture helps the scallops sear properly and develop a golden crust.
What pasta shape works best for burst tomato pasta?
Bucatini is a great choice because its hollow center helps trap the light tomato sauce. If you do not have bucatini, spaghetti or linguine are good substitutes and pair well with the delicate sauce.
Can I make burst tomato pasta without white wine?
Yes. You can substitute chicken or vegetable broth for the white wine. The sauce will still be flavorful, though slightly less bright than when made with wine.
How do I keep scallops from overcooking?
Scallops cook very quickly and are done when they are opaque and just firm to the touch. Sear them over high heat and avoid cooking longer than necessary, as overcooked scallops can become rubbery.
More Easy Scallop Recipes
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Burst Tomato Pasta with Seared Scallops
Burst tomato pasta with seared scallops is a simple yet elegant dinner made with bucatini, jammy cherry tomatoes, garlic, white wine, and buttery pan-seared scallops finished with fresh parsley and lemon.
Ingredients
Scallops
- ½ pound Scallops
- Kosher Salt & Black Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
Pasta
- 8 ounces Bucatini
- 12 ounces Cherry Tomatoes
- ¼ cup Dry White Wine
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- Kosher Salt & Black Pepper, to taste
- 4 cloves Garlic, thinly sliced
- ¼ cup Fresh Parsley, roughly chopped
- 1 tablespoon Unsalted Butter
- Lemon, for serving
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the bucatini until al dente according to package directions. Reserve about ½ cup of pasta water, then drain and set aside.
Scallops
- Prep the scallops: Pat the scallops very dry with paper towels. Generously season both sides with kosher salt and black pepper.
- Sear: Heat olive oil in a large high-rimmed sauté pan over high heat. Once the oil is shimmering, add the scallops in a single layer. Cook undisturbed for about 2 minutes, until deeply golden and they release easily from the pan.
- Baste and finish: Flip the scallops, add the butter, and use a spoon to baste while they cook for about 1 more minute. Transfer scallops to a plate and set aside.
Pasta
- Build the sauce: In the same pan over medium heat, add another drizzle of olive oil if needed. Add the cherry tomatoes and pour in the white wine to deglaze the pan, scraping up any browned bits. Season with red pepper flakes, kosher salt, and black pepper. Cover and cook for 8–10 minutes, stirring occasionally, until the tomatoes burst and look jammy. Lightly press them with a wooden spoon if needed.
- Finish the sauce: Stir in the sliced garlic and cook for about 2 minutes, just until fragrant. Add the chopped parsley and stir to combine.
- Toss with pasta: Add the cooked bucatini and butter to the pan. Toss until well coated, adding reserved pasta water as needed to create a light, glossy sauce.
- Serve: Divide pasta among bowls and top evenly with the seared scallops. Finish with a squeeze of fresh lemon juice.
Notes
- Pasta shape: Bucatini works well here, but spaghetti or linguine are good substitutes. Use a similar long pasta for best results.
- Scallops: Use dry scallops if possible. Wet scallops release excess moisture and will not sear properly. Patting them very dry is essential.
- Scallop doneness: Scallops are done when they are opaque and just firm to the touch. Avoid overcooking, as they can become rubbery quickly.
- Pan choice: A stainless steel or cast iron pan will give you the best sear. Avoid overcrowding the pan. If needed, sear scallops in batches to prevent steaming.
- Timing tip: For best results, sear the scallops while the pasta cooks so everything is ready to combine at the same time.
- Tomatoes: Cherry or grape tomatoes both work well here.
- White wine substitute: Chicken or vegetable broth can be used in place of white wine.
- Pasta water: Add a splash at a time. You may not need the full amount.
- Storage: This dish is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 729kcal, Carbohydrates: 98g, Protein: 31g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 483mg, Potassium: 951mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1892IU, Vitamin C: 51mg, Calcium: 77mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Scallops are one of my favorite proteins because they are delicious and cook so quickly. I hope you enjoy this pasta recipe!
I like to tweak my recipes here and there. Add a lil of this, a lil of that. But OH MY GOSH. The fact that isn’t viral BLOWS MY MIND. Almost every single ingredient is spot on. (The tomatoes-if you’re into extra flavor, substitute the tomato AND water with a can of Hunt’s Diced Basil, Oregano, and Garlic Diced Tomatoes, undrained. 10/10. The whole fam loved this!
Wow! I really appreciate your glowing review and I am so happy you loved the recipe! Thank you so much 🙂
I had some mahi mahi in the refrigerator and used it for this recipe instead of the scallops. It turned out great! It made for a light and easy summer dinner. I’ll definitely make it again with scallops.
Yum! I love the idea of swapping the scallops for another protein. Thank you so much for trying out the recipe and leaving a review!