Spaghetti with Scallops in Tomato Sauce

Spaghetti with Scallops in Tomato Sauce



  •     ½ pound of sea scallops (bay scallops will also do, thought they are much smaller)

  •     1 cup of fresh cherry tomatoes, quartered

  •     3½ tbsp extra-virgin olive oil

  •     3 cloves garlic, left whole

  •     1/2 lb of spaghetti

  •     1 handful parsley, chopped

  •     Salt & pepper to taste


  1. Heat a heavy bottomed skillet over medium heat with about ½ a tbsp of extra virgin olive oil and add 2 cloves of garlic.

  2. When the garlic starts to sizzle add the scallops to sear them, 1 or 2 minutes for each side, or until brown.

  3. In a separate pan, heat the remaining 3 tbsp of olive oil and the remaining clove of garlic, when the garlic starts to sizzle add tomatoes. Bring to a rapid simmer and lower the heat. Add water as needed to keep the sauce liquid.

  4. Once the scallops are well seared add them to the tomato sauce.

  5. In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil.

  6. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the spaghetti into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.

  7. Off of the heat toss the chopped parsley into the pasta and serve immediately.

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