Scallops with Oven Roasted Tomatoes and Pasta at The Little Shop of Olive Oils

Scallops with Oven Roasted Tomatoes and Pasta


  • 1 lb. sea scallops
  • 1 pint cherry tomatoes
  • 3 tablespoons Premium Extra Virgin Olive Oil, divided
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 lb. pasta (linguine, spaghetti, or fettuccine)
  • 1/4 cup fresh basil leaves, torn
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon balsamic vinegar (optional)


  • Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and red pepper flakes if using, and toss to coat. Roast in the oven for 15-20 minutes or until the tomatoes are soft and slightly caramelized.
  • While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  • While the pasta is cooking, pat the scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the scallops to the skillet without overcrowding (cook in batches if needed). Sear for about 1-2 minutes on each side until a golden crust forms and scallops are just cooked through. Remove scallops from the skillet and set aside
  • In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 1 minute until fragrant but not browned. Add the lemon zest and stir to combine.
  • Add the roasted tomatoes to the skillet with the garlic and lemon zest. Add the cooked pasta and toss to combine, adding reserved pasta water as needed to loosen the sauce.
  • Return the seared scallops to the skillet with the pasta and tomatoes. Toss gently to combine and warm the scallops through.
  • Serve the pasta and scallops garnished with torn basil leaves and a sprinkle of grated Parmesan cheese if desired. For an extra touch of flavor, drizzle with a little balsamic vinegar before serving.


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