Seared Scallop Pasta With Burst Tomatoes and Herbs
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt and black pepper
- 1pound linguine fini or other long, thin pasta
- 4tablespoons olive oil, plus more for drizzling
- 2shallots, thinly sliced into rings
- 1¼pounds Sun Gold, cherry or grape tomatoes
- 2garlic cloves, thinly sliced
- Pinch of red-pepper flakes (optional)
- 1pound large sea scallops, patted dry
- 1½cups roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
453 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 21 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1½ cups pasta cooking water, then drain pasta.
- Step 2
Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about ⅓ cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Step 3
Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Step 4
Add the pasta, 1½ cups herbs and ¼ cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Private Notes
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Cooking Notes
Arline
Cooked this last night. The scallops were good but could have been better. I recommend cooking in a different order. Get the pasta going. Make the sauce adding pasta water when you have some. Add the pasta, stir, and keep on low. Last, sear the scallops. This way they are nice and hot and the caramelizing is fresh.
hans
Hi folks. Hope everyone's doing well. If this is your first time cooking with scallops please ensure you pat them dry and then season well before cooking. The salt will also help draw out water. If the scallops are not dry they will not sear.
Linda
To Carol: I always read NOT to use cast iron for fish or acidic foods! Too much residual taste...
jmee
Simple, fresh dish that's very good. I made my sauce in a pan while the pasta cooked so the scallops wouldn't sit for 10 minutes getting cold. Used a cast iron skillet to sear the scallops. It was one extra pan to clean, but well worth it. The sauce could have used a little something more. Maybe lemon zest or capers? Will try it again.
Jerry
A very good cheater mix of herbs is Gourmet Garden Italian Herbs (or something like it) paste mix -- all real, and wholesome herbs. I throw in a little extra oregano and fresh basil leaves because a voice from Brooklyn says to do that. Also for the scallops themselves, don't skimp, people. Use some butter (that voice again) and add in a little fresh lemon juice: the two combines helps golden-up the scallops. You won't be sorry. Color, texture and flavor are enhanced.
Jim Sullivan
IMHO, there is nothing that cannot be improved with lemon zest and/or capers!
Laurie
Glad it works for you, but using sous vide to cook scallops is a TOTAL waste of time and energy. The technique in this recipe, which I've been using for years and teach frequently in my cooking classes, takes a maximum total of 5 minutes, including heating the pan and cooking the scallops (though I do season the scallops at least 20 minutes before I cook them). Scallops cooked as in this recipe are perfect every time, even for people with minimal cooking skills.
cb24cb
Was delicious! Started the pasta in salted water. Added butter to the EVO in my very hot stainless pan. Cooked scallops as directed but 3 minutes per side. Took them off and put them aside. Cooked scallions and garlic then added tomatoes and finally saved pasta water. Used Italian parsley, fresh rosemary, fresh thyme, mint, dill, sage, and chives. Added little bit of red pepper flakes. Grated cheese over pasta. Scallops were perfectly seared and juicy. The sauce was outstanding. Super flavor!!
Faith
I didn't clean out the pan after searing the scallops as I didn't want to lose the delicious frond.
Ellen
needs some acid--some lemon juice; I'd cook scallops after making sauce next time. I will sautés garlic at end of shallots cooking--just adding it to the sauce not enough.
Pklevan
After reviewing others’ comments, I also cooked pasta and then made sauce before sautéing scallops. Added lemon juice and zest after the sauce reduced and thickened. Used fresh chives, tarragon, oregano, and parsley for my herbs. Overall, quite good and refreshing!
Kim
I THIRD the votes for T Joes scallops. Once upon a time, that very same bag was only 10.99! Now around 17.99 I think. But they are excellent, every time. Make sure to dry them before adding to the pan. They will not disappoint.
Phil
Pouring Olive Oil into a "very hot" skillet? should reach shimmer stage in about 1 to 2 nanoseconds and then straight to burnt. Cant see it being viable for the 2 to 4 minutes total cooking time...Just wondering, how hot is "very hot" and what grade of oil is being used?
Cris
With scallops?...1. thyme, fresh would be lovely. 2. Shredded basil and oregano. If you like it lemongrass with Thai basil.....
Carol A Cunningham
Use a trusty cast=iron skillet for best results (and no dripping aluminum). : )
Mik
This is my go to recipe if I want to impress people. The key is quality tomatoes and seafood. I dive for scallops and usually have a freezer full, and this is a great way to use them up. I like to throw some shrimp and capers in the sauce towards the end, and top with parm. If you’re feeling fancy this is a great recipe to show off homemade pasta as well!
NTP
We made it twice, our modification: Herbs: Parsley, chives, and thyme; Two shallots and white parts from two leeks. Sauteed a pinch of chili flakes the shallot and leaks in olive oil, added grape tomatoes as directed, salted and peppered till tomatoes popped open. Added boiled pasta and Herbs, and mixed together. Washed and dried scallops were salted and generously peppered, then barely dusted with all purpose flower. Scallops were sauteed at medium high heat for 1.5 minutes each side.
Gemma
This pasta was delicious! We didn’t have any scallops so I used some cut up sausage instead and added fresh asparagus to up to veg content. Easy & flavorful pasta dish that is easy to tweak based on what is in the fridge.
Holly
Very good! Used frozen scallops. Had onion not shallot added capers and splash of rose, fennel seed, dried oregano. Kumato tomatoes and it was delicious and quick!
MH
Cooked garlic with shallots. Added a splash of Sauvignon Blanc. Cooked scallops in ghee at the end. Family loved it!
MH
Cooked garlic with shallots. Made the scallops last, cooked in ghee. Family loved it!
Grant
Be a real shame if someone put a half cup of white wine and a few Tbsp of butter into that searing pan to make a pan sauce to toss the pasta in 😈
Kam
I replaced the scallop with shrimp and it was amazing
Christine
I used 8 oz of pasta and added a sprinkle of cheese. The next time I make this I will add extra tomatoes.
april
This recipe was very tasty despite the little amount of ingredients - but most of the best Italian dishes are! Remembered to pat dry and salt your scallops generously. Because I was making just for myself, I used 5 scallops. used half a pint of sun golds from the farmers market but wished I had used the whole thing. Added more garlic and some oregano. Pasta water was key as once the tomatoes burst and I swished them the sauce became a little to jammy. Added fresh parsley and top and Amazing!
Good Recipe Give It More Time
The addition of capers and lemon zest really added flavor. It didn't need additional lemon juice. Browned the scallops in butter and used bay scallops. It takes more than 30 minutes. 30 minutes of cooking time but another 10 minutes of prep before. It was a winner.
Antonio
Tarragon is a key ingredient. The mixture of the different herbs adds an amazing dimension to this dish. Super good! Will do it again. Fit to impress guests
geteb
Absolutely lovely - will make again many times!
girlwithaknife
Commenting only on the tomato sauce. If you have a plethora of grape tomatoes and are looking for a burst tomato sauce, look no further. I used only 2 tsp oil for half the recipe, and subbed white onions for shallots. I had no scallops but only TJ chicken meatballs and it was fine, but of course scallops would be next level. The sauce though! so easy and fresh and delicious! Basil is excellent with tomatoes and here it’s no exception.
Deborah
Oh! Such a yummy and easy dish! Much greater than the sum of its parts!!
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