Seared Scallops with Pasta and Cherry Tomato Sauce is a celebration of simple, fresh ingredients cooked with care, very much in the spirit of Italian coastal cooking.
Along Italy’s shorelines, from the Amalfi Coast to Puglia and Sicily, seafood pastas are often made with just a handful of ingredients: sweet shellfish, ripe tomatoes, garlic, olive oil, and fresh herbs. The goal is to let each ingredient shine, and this dish does exactly that.
Sweet sea scallops are briefly marinated in bright lemon zest, lemon juice, and mellow roasted garlic, then seared in olive oil until they develop a golden, caramelized crust while staying tender and buttery inside. In the same pan, cherry tomatoes cook until they burst, releasing their sweet juices into a light, fresh sauce brightened with fragrant basil. Al dente pasta and a splash of starchy pasta water bring it all together into a silky, glossy sauce, and the scallops are folded in at the end so they stay delicate. Finished with a sprinkle of Parmesan, it’s an elegant, restaurant-quality meal that comes together in about 30 minutes, perfect for date nights or any evening that calls for something special.
Why People Will Love Seared Scallops with Pasta and Cherry Tomato Sauce Recipe
Restaurant-quality elegance: It looks and tastes like a dish from a seaside Italian trattoria.
Sweet, golden scallops: A quick sear creates a caramelized crust and tender, buttery interior.
Fresh, vibrant sauce: Burst cherry tomatoes and basil create a bright, naturally sweet sauce.
Bright lemon and garlic: The marinade adds zesty, aromatic flavor to the scallops.
Light yet satisfying: No heavy cream, just fresh ingredients and olive oil.
Quick to make: Ready in about 30 minutes.
Minimal ingredients: A short list of simple, high-quality ingredients.
One skillet for scallops and sauce: Fewer dishes and more flavor.
Perfect for two: Ideal for date nights or special dinners.
Elegant presentation: Golden scallops, red tomatoes, and green basil look beautiful.
High in protein: Scallops are lean and protein-rich.
Easy to scale: Simply double for guests.
Key Ingredients
Sea scallops: The star of the dish. Large sea scallops are sweet, delicate, and buttery, and they develop a beautiful golden crust when seared. “Dry-packed” scallops sear best.
Pasta: Angel hair is light and delicate, while bucatini, a thick spaghetti with a hollow center, holds sauce beautifully. Linguine and spaghetti also work well.
Lemon: Both zest and juice add bright, fresh flavor that complements the sweet scallops.
Roasted garlic: Sweet, mellow, and nutty, it adds deep flavor without harshness. Fresh garlic gives a sharper bite.
Olive oil: Used for searing the scallops and building the sauce, it adds fruity richness.
Cherry tomatoes: Sweet and juicy, they burst in the pan to create a fresh, naturally rich sauce.
Fresh basil: Adds a sweet, peppery, aromatic flavor that pairs perfectly with tomatoes.
Sea salt: Brings out the natural sweetness of the tomatoes and scallops.
Pasta water: The starchy water helps the sauce cling to the pasta and creates a glossy finish.
Parmesan cheese: Adds a nutty, salty, savory finish.
Expert Tips
Buy dry-packed scallops: Wet-packed scallops are treated with a solution that makes them release liquid and prevents browning.
Remove the side muscle: Peel off the small, tough muscle on the side of each scallop before cooking.
Don’t over-marinate: Lemon juice can start to “cook” scallops. Keep the marinade to 15 minutes or less.
Pat scallops completely dry: Dry scallops sear better and develop a golden crust.
Season just before searing: Salt draws out moisture, so season right before cooking.
Get the pan very hot: The oil should shimmer before adding the scallops.
Use the right pan: Stainless steel or cast iron creates the best sear.
Don’t crowd the pan: Leave space between scallops so they sear instead of steam.
Don’t move them: Let scallops cook undisturbed until they release easily from the pan.
Avoid overcooking: Scallops are done when golden outside and just opaque in the center. Overcooked scallops turn rubbery.
Cook pasta al dente: It will finish softening in the sauce.
Save pasta water: Add a little at a time to make the sauce silky and glossy.
Burst the tomatoes: Gently press them with a spoon to release their juices.
Add basil at the end: This keeps it fragrant and bright green.
Finish with olive oil: A drizzle of good olive oil adds richness and shine.
Seared Scallops with Pasta and Cherry Tomato Sauce
Ingredients
For the pasta:
Pasta: 4 oz, such as angel hair or bucatini
Salt: 2 tablespoons, for the pasta water
For the scallops:
Sea scallops: ½ pound
Lemon: 1 (zest and juice)
Roasted garlic: 1½ tablespoons (or 2 cloves fresh garlic, chopped)
Olive oil: 2 tablespoons
For the sauce:
Cherry tomatoes: 2 cups
Fresh basil: ½ cup, chopped
Sea salt: 1 teaspoon
To finish:
Parmesan cheese: 1 oz, grated
Instructions
1. Cook the pasta.
Bring a large pot of water to a boil and add the salt.
Cook the pasta according to the package directions until al dente.
Before draining, scoop out and save ½ cup of the pasta water.
2. Marinate the scallops.
In a bowl, mix the lemon zest, lemon juice, and garlic.
Add the scallops and let them marinate for about 15 minutes.
Then lift them out and pat them very dry with paper towels so they sear well.
3. Sear the scallops.
Warm the olive oil in a skillet over medium-high heat until it shimmers.
Place the scallops in the pan, leaving space between them, and cook for 2–3 minutes without moving them, until a golden crust forms.
Flip and cook for another 2–3 minutes, until just opaque.
Transfer to a plate.
4. Make the tomato sauce.
In the same skillet, add the cherry tomatoes and cook over medium heat, stirring occasionally, until they soften and burst, releasing their juices.
Stir in the basil and season with sea salt.
5. Toss the pasta.
Add the drained pasta and reserved pasta water to the skillet.
Toss until the pasta is evenly coated and the sauce thickens slightly.
6. Add the scallops and serve.
Take the skillet off the heat and gently fold in the scallops.
Serve right away, topped with grated Parmesan if you like.
Enjoy this restaurant-worthy dish right at home!
Important Notes When Making Seared Scallops with Pasta and Cherry Tomato Sauce
Scallops cook quickly: Large sea scallops need only 2–3 minutes per side; smaller ones need less.
Doneness: Scallops should be opaque and reach about 125–130°F (52–54°C) for tender results, or 145°F (63°C) for fully cooked.
Freshness matters: Fresh scallops should smell sweet and clean, not fishy.
Thaw frozen scallops properly: Thaw overnight in the fridge, then drain and pat very dry.
Watch the salt: Pasta water, Parmesan, and sea salt add up quickly. Taste before seasoning, and consider using less sea salt.
Bay scallops: Small bay scallops cook in just 1–2 minutes total.
Best served fresh: Scallops lose their texture when reheated.
Storage: Refrigerate leftovers in an airtight container for up to 1–2 days.
Reheating: Warm gently over low heat to avoid overcooking the scallops.
Freezing: Not recommended.
Allergens: Contains shellfish, wheat (pasta), and dairy (Parmesan).
How to Enjoy Seared Scallops with Pasta and Cherry Tomato Sauce After Cooking
Serve it immediately. Twirl the pasta into warm shallow bowls, spoon over the burst tomato sauce, and arrange the golden scallops on top so their seared side is visible.
Add finishing touches.
Extra grated Parmesan
Fresh basil leaves
A drizzle of good extra-virgin olive oil
A sprinkle of lemon zest
A pinch of red pepper flakes
Freshly cracked black pepper
Toasted breadcrumbs for crunch
Pair with sides.
Crusty Italian bread or garlic bread: Perfect for soaking up the sauce.
Arugula salad: Peppery greens with lemon vinaigrette.
Roasted asparagus: A classic, elegant pairing.
Sautéed spinach or broccolini: Simple and fresh.
Caprese salad: Tomatoes, mozzarella, and basil.
Make it a special dinner. Start with an antipasto platter or bruschetta, serve the scallop pasta as the main course, and finish with lemon sorbet, panna cotta, or tiramisu.
Pair with drinks. Crisp white wines like Pinot Grigio, Vermentino, Sauvignon Blanc, or an unoaked Chardonnay, or a dry rosé or Prosecco. Non-alcoholic options include sparkling water with lemon.
Store and reheat.
Refrigerate: Store in an airtight container for up to 1–2 days.
Reheat gently: Warm the pasta and sauce in a skillet with a splash of water, adding the scallops at the end just to heat through.
Enjoy cold: Leftovers also make a tasty chilled pasta salad.
Nutrition Information
Estimated per serving, based on 2 servings, made with 4 oz of dry pasta, ½ pound of sea scallops, 2 tablespoons of olive oil, 1 teaspoon of sea salt in the sauce, salted pasta water, and 1 oz of Parmesan.
Calories: 507 kcal | Total Fat: 18.9 g | Saturated Fat: 4.4 g | Monounsaturated Fat: 11.3 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 38 mg | Sodium: 2,000–2,300 mg (depending on added salt and pasta water) | Total Carbohydrates: 56.2 g | Dietary Fiber: 4 g | Sugars: 6.1 g | Protein: 28.9 g
Note: Sodium is high mainly because of the full teaspoon of sea salt split between just 2 servings, plus the salted pasta water. Using ¼ teaspoon of sea salt in the sauce lowers sodium to about 1,300 mg per serving. Skipping the Parmesan saves about 55 calories and 195 mg of sodium per serving.
Smart FAQs About This Recipe
What’s the difference between sea scallops and bay scallops?
Sea scallops are large (about 1–2 inches) and ideal for searing. Bay scallops are small, sweet, and cook very quickly, making them better for sautés and pasta sauces.
Can I use frozen scallops?
Yes. Thaw them overnight in the refrigerator, drain any liquid, and pat them very dry before marinating and searing.
What pasta works best?
Angel hair, bucatini, linguine, and spaghetti are excellent choices. Long, thin pastas pair beautifully with the light tomato sauce.
Can I make it without Parmesan?
Yes. Traditionally, many Italian seafood pastas skip cheese. Try toasted breadcrumbs or extra lemon zest instead.
Can I use canned tomatoes?
Fresh cherry tomatoes are best for their sweet, bright flavor, but canned cherry tomatoes or crushed tomatoes work in a pinch. Simmer a little longer to develop the flavor.
Why didn’t my scallops get a golden crust?
The scallops may have been wet, the pan not hot enough, or the pan overcrowded. Pat them very dry, preheat the pan until the oil shimmers, and leave space between them.
How do I know when scallops are done?
They should have a golden crust on both sides and be just opaque in the center. They’ll feel slightly firm but still springy when pressed.
Why are my scallops rubbery?
They were likely overcooked. Large scallops need only 2–3 minutes per side. Remove them from the heat as soon as they turn opaque.
Can I use shrimp instead of scallops?
Absolutely. Use large shrimp, peeled and deveined, and sear for 1–2 minutes per side until pink and opaque.
Can I make this ahead of time?
It’s best made fresh. You can prep the tomatoes, basil, garlic, and lemon ahead, but sear the scallops and cook the pasta right before serving for the best texture.