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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Prep the scallops: Pat the scallops very dry with paper towels. Generously season both sides with kosher salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve: Divide pasta among bowls and top evenly with the seared scallops. Finish with a squeeze of fresh lemon juice.

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