Scallop Pasta with Tomato Sauce

A quick and irresistible dish, Scallop Pasta with Tomato Sauce combines tender scallops with a rich, flavorful tomato sauce for a simple, yet delicious and satisfying meal!

   

Serves: 3
Prep Time: 15 minutes – Cooking Time: 15 minutes minutes – Total Time: 30 minutes

Ingredients

• 1 lb. bay scallops
• Salt and black pepper
• 2-3 tbsp. olive oil or less to taste
• 2 cups cherry tomatoes, halved
• 6-8 oz. dry spaghetti or noodles
• 3 cloves garlic, smashed
• Optional: red chili flakes

Instructions

Step 1

Rinse the scallops lightly under cold water to remove any grit or sand. Pat them thoroughly dry with paper towels, then season generously on both sides with salt and black pepper. Let them rest in the refrigerator for 10–20 minutes.

Step 2

Heat 2–3 tablespoons of olive oil in a pan over medium to medium-low heat. Add the smashed garlic cloves and sauté briefly until fragrant. Carefully spread the scallops in the pan, ensuring they are evenly spaced and not overlapping. Cook them undisturbed on one side, then flip and cook until opaque. Remove and set aside the scallops.

Step 3

In the same pan, add the tomatoes and cook until they soften and release their juices. If the sauce appears too dry, stir in a splash of chicken stock.

Step 4

Return the scallops to the pan, then add the cooked noodles, tossing everything together to coat in the sauce. For a finishing touch, garnish with freshly chopped parsley if desired. Serve immediately and enjoy!

Notes

• Optional garnish: fresh, chopped parsley
• Depending on the type of scallops and how well they were dried, they may release liquid while cooking, which can naturally enhance the tomato sauce.