Imagine a plate that transports you straight to the sun-kissed coastlines of Italy, where succulent scallops dance with vibrant cherry tomatoes and perfectly cooked pasta. This Scallop Pasta with Cherry Tomatoes isn't just a meal—it's a culinary love affair that promises to elevate your home cooking from ordinary to extraordinary. In just 30 minutes, you'll create a restaurant-worthy dish that looks impressive, tastes incredible, and will have your dinner guests wondering if a professional chef secretly invaded your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (spaghetti or linguine)
- 1 lb scallops
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper. This helps ensure a beautiful golden sear.
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the scallops. Cook for 2-3 minutes on each side until they develop a golden-brown crust and are just cooked through.
- Remove scallops from the skillet and set aside. In the same pan, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften and release their juices.
- Pour in white wine and simmer for 2 minutes, allowing the alcohol to reduce and concentrate the flavors.
- Add the cooked pasta to the skillet, tossing to coat with the tomato and wine sauce. If the pasta seems dry, add some reserved pasta water.
- Gently return the scallops to the pan, warming them briefly with the pasta.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnishing with fresh torn basil leaves and a drizzle of olive oil.
Tips
- Scallop Searing Perfection: Always pat scallops completely dry before cooking. Moisture is the enemy of that coveted golden-brown crust!
- Temperature Matters: Use a medium-high heat for scallops to achieve a beautiful sear without overcooking. They cook quickly—2-3 minutes per side is all you need.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid helps create a silky sauce and helps ingredients cling beautifully to your pasta.
- Fresh is Best: Use fresh basil and high-quality olive oil to elevate the dish's flavor profile. These small touches make a massive difference.
- Wine Selection: Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc that complements the delicate scallop flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
