Seared Scallops & Burst Tomato Pasta
Scallop pasta: whip up this incredible browned butter scallop and burst tomato basil pasta. A perfect, restaurant-quality meal ready in under 30 minutes.
Ingredients
- 3/4 pound angel hair or linguine
- 4 tablespoons extra virgin olive oil
- 1 pound large scallops, patted dry
- kosher salt and black pepper
- 1 1/2 cups cherry tomatoes
- 4 cloves garlic, smashed
- 1 pinch crushed red pepper flakes
- 1 tablespoon fresh thyme leaves
- 4 tablespoons salted butter
- 2 ears corn, kernels removed from the cob
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate.
- To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes.
- Add the butter and corn, cook until just browned, another 2-3 minutes. Add the pasta and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water.
- Divide the pasta among plates. Enjoy!
Notes
- For perfectly seared scallops, ensure they are thoroughly patted dry before cooking. Moisture prevents browning.
- Don't overcrowd the pan when searing scallops; cook them in batches if necessary to achieve a good crust. Scallops should be cooked to an internal temperature of 145°F (63°C).
- If your sauce seems too thick, gradually add some reserved pasta water until it reaches your desired consistency. It's a great way to emulsify the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when searing scallops; cook them in batches if necessary to achieve a good crust. Scallops should be cooked to an internal temperature of 145°F (63°C).
- If your sauce seems too thick, gradually add some reserved pasta water until it reaches your desired consistency. It's a great way to emulsify the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.