Get ready to transform your dinner table into a gourmet restaurant with this mind-blowing pasta dish that combines the luxurious richness of perfectly seared scallops, the nutty depth of browned butter, and the vibrant burst of fresh cherry tomatoes. Imagine twirling your fork into a plate of perfectly cooked pasta, adorned with golden-crusted scallops and juicy, exploding tomatoes – this recipe isn't just a meal, it's a flavor explosion that will make your taste buds dance with delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta (linguine or spaghetti)
- 1 lb scallops
- 2 cups cherry tomatoes
- 4 tbsp unsalted butter
- 1/4 cup fresh basil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Begin by gathering all your ingredients: 12 oz of linguine or spaghetti, 1 lb of scallops, 2 cups of cherry tomatoes, 4 tbsp of unsalted butter, 1/4 cup of fresh basil, salt and pepper to taste, and 1/4 tsp of red pepper flakes if you like a bit of heat.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt to the water. This will help flavor the pasta as it cooks.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, rinse the scallops under cold water and pat them dry with paper towels. This step is crucial to achieve a nice sear on the scallops.
- In a large skillet, melt 4 tbsp of unsalted butter over medium heat. Allow the butter to cook until it starts to foam and turns a light golden brown color, which will give it a nutty flavor.
- Once the butter is browned, carefully add the scallops to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook them in batches. Season the scallops with salt and pepper.
- Sear the scallops for about 2-3 minutes on one side without moving them until they develop a golden crust. Flip the scallops and cook for an additional 2-3 minutes until they are cooked through and opaque. Remove the scallops from the skillet and set aside.
- In the same skillet, add the cherry tomatoes. Cook them over medium heat for about 5 minutes until they begin to burst and release their juices. Stir occasionally to ensure even cooking.
- Once the tomatoes are bursting, add the cooked pasta directly to the skillet with the tomatoes. Toss gently to combine.
- Add the browned scallops back to the skillet, along with the fresh basil, and toss everything together. If desired, sprinkle in the red pepper flakes for a little heat.
- Season the pasta with additional salt and pepper to taste. If the pasta seems dry, you can add a splash of the reserved pasta cooking water to help create a light sauce.
- Serve the pasta hot, garnished with extra basil if desired. Enjoy your Browned Butter Scallop Burst Tomato Basil Pasta!
Tips
- Scallop Drying is Key: Always pat your scallops completely dry before cooking. Moisture prevents that gorgeous golden sear you're looking for.
- Brown Butter Like a Pro: Watch your butter carefully when browning. The transition from golden to burnt happens quickly – look for a light amber color and nutty aroma.
- Don't Overcrowd the Pan: Cook scallops in batches if needed. Overcrowding prevents proper searing and can make your scallops steam instead of developing a beautiful crust.
- Fresh is Best: Use fresh basil and high-quality cherry tomatoes for the most vibrant flavor. The quality of your ingredients makes a huge difference.
- Pasta Water Magic: Save a cup of pasta cooking water. Its starchy goodness can help create a silky sauce and help ingredients stick together.
- Timing is Everything: Cook scallops just until they're opaque – about 2-3 minutes per side. Overcooking will make them tough and rubbery.
Nutrition Facts
Calories: 526kcal
Carbohydrates: 65g
Protein: 28g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 58mg
