Burst Tomato Pasta with Seared Scallops

Updated at: Tue, 06 Aug 2024 04:51:32 GMT

Step 1

Cook the bucatini or pasta of choice in salted water to al dente according to package instructions. Reserve about 1/2 cup of pasta water for later.

Step 2

Meanwhile, pat scallops very dry with paper towels. This will help them get a better sear. Generously sprinkle both sides with salt and black pepper.

Step 3

Heat oil in a large high-rimmed sauté pan over high heat. Add the scallops and cook for about 2 minutes. If you're cooking in a stainless steel pan, the scallops will release themselves from the pan when ready to flip.

Step 4

Flip and add butter to the pan. Use a spoon to baste scallops with butter while they cook. Cook for 1 minute and set aside to a plate.

Step 5

In the same pan used to cook the scallops, add another drizzle of olive oil if needed over medium heat. Add the cherry tomatoes. Pour in the white wine to deglaze the pan. Scrap up any stuck bits with a wooden spoon. Cook for 2 minutes or until most of the wine is absorbed.

Step 6

Season with red pepper flakes, salt, and black pepper to taste. Stir to combine then cover with a lid. Cook for about 8-10 minutes or until the tomatoes are bursting. You can press them down with a wooden spoon to help them burst if needed. The tomatoes will start looking jammy.

Step 7

Stir in the sliced garlic and cook for 2 minutes. Add the chopped fresh parsley and stir to combine.

Step 8

Add the cooked bucatini and butter. Stir until everything is well combined and coated. Add splashes of pasta water as needed to form a light sauce.

Step 9

Divide pasta among bowls to serve. Evenly divide the seared scallops over the pasta.

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