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.
Servings: 2
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
