Pasta with Scallops, Garlic, Grape Tomatoes, and Pa

Name: Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound linguine or spaghetti; 5 tablespoons olive oil; 4 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1 pound bay or sea scallops, tough muscles removed; 1 pint container ripe grape tomatoes; Freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish; 1 tablespoon unsalted butter

Servings: persons

1
Bring a large pot of water to a boil, and add salt generously.
2
Add the pasta; cook until al dente according to package instructions.
3
Drain in a colander, reserving 1/4 cup cooking water.
4
Heat the oil in a large saute pan over medium-high heat.
5
Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute.
6
Transfer the garlic to a small bowl; set aside.
7
Add the scallops to the pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes.
8
Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon.
9
Season with salt and pepper.
10
Remove from heat.
11
Add the pasta, parsley, reserved cooking water, and butter; toss to combine.
12
Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Coarse salt, 1 pound linguine or spaghetti, 5 tablespoons olive oil, 4 garlic cloves, thinly sliced, and more.

Yes, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions