Dinner/ Recipes

Sautéed Scallops with Fresh Tomato Sauce

If you don’t want to take fish oil, how about eating some fish? Although, I’m not really sure scallops are fish. Actually, pretty sure they’re not. But they’re from the sea so close enough, right? Right.

Anyway…I don’t know about you, but in the summer, nothing really sounds good. It’s too dang hot. And I can only eat so many salads. But you know what does sound good lately? Seafood. With an easy, light sauce.

Enter sautéed scallops. This was my first time cooking scallops but after a little research on how to cook them, I was off and cooking. And this dish is a keeper. Scallops are as easy to cook as shrimp and a nice change.scallops-1

Sautéed Scallops with Fresh Tomato Sauce

Serves 1 hungry blogger

  • 1 T salt
  • 2 oz whole wheat spaghetti (enough for one serving)
  • 1 T olive oil
  • 8-10 scallops (or however many you want)
  • 1 clove garlic, crushed
  • ½ pint grape tomatoes, sliced in a half
  • 1/4 c torn, fresh basil (or less, to taste….I like a lot of basil!)
  • Salt, pepper, parmesan, parsley, basil and/or olive oil to top
  1. Add the salt to a large pot of water and bring to a boil. Add spaghetti and cook until just al dente. It should still have a bit of a bite to it. When the spaghetti is done cooking, reserve 1 cup of the pasta water before you drain it.
  2. While the spaghetti cooks, heat 1 ½ teaspoons of the olive oil in a skillet over medium-high heat. Once it’s hot, add the scallops and cook until browned and crispy (4-5 minutes on each side). Don’t turn back and forth – just let cook on one side until browned, then flip to the other. Once browned, remove from the pan and set aside.
  3. Without cleaning skillet, add the remaining 1 ½ teaspoons of olive oil and heat over medium heat. Add the garlic and sauté for one minute or until fragrant. Then, add the tomatoes and 3 T of the reserved pasta water. Let cook for 5-10 minutes, until the tomatoes start to break down and a sauce begins to form. If it starts to look dry at all, add more pasta water.
  4. Add the cooked spaghetti to the skillet, with another 2 T of pasta water and toss to combine the pasta with the tomato sauce. Cook for 2-3 minutes, tossing occasionally. If it looks dry, add more pasta water.
  5. Add the scallops back to the skillet and cook until warmed through and just cooked through, 2-3 minutes. Be careful not to overcook the scallops or they’ll be rubbery. Just make sure they aren’t translucent and you’re good to go!
  6. Remove to a serving dish and top with salt, pepper, fresh basil or parsley, and a drizzle of olive oil on top. Serve immediately.

What’s your go-to it’s-hot-as-hellllll summer dish?

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19 Comments

  • Reply
    chelsey @ clean eating chelsey
    at

    Oh those tomatoes in that dish look so good – I love fresh summertime tomatoes!

  • Reply
    Eden
    at

    Ha, this may feed 1 hungey blogger, but it feeds 1/2 an Eden

  • Reply
    Megan (Running Foodie)
    at

    Yum! We LOVE scallops but I haven’t made them in a while. This sounds delicious!! Here’s another yummy scallop recipe that we make a lot – 10 Minute Lemon-Thyme Scallops

  • Reply
    Sarah K. @ The Pajama Chef
    at

    oh i should send this recipe to my mom for her to make for my dad…he LOVES scallops. 🙂

  • Reply
    Balancing Sylvia
    at

    That looks so good! Scallops are my fave 🙂 I’ve actually been doing a lot of fish lately too, grilled salmon and asparagus more specifically.

  • Reply
    Lindsay @ The Gluten-Free Baker
    at

    I need those scallops in my life now! I’ve always wondered how to make them – I’ll have to test it out!

  • Reply
    Laura (Blogging Over Thyme)
    at

    Pesto! It tastes good cold and hot. But then again, I could eat pesto by the ton at any time of the year. Or a nice caprese sandwich with grilled bread, preferably sourdough. Hmm 🙂

  • Reply
    Lindsey
    at

    Usually a grilled chicken salad with apples, pecans, cranberries, feta and turkey bacon.
    I have been craving scallops, but have never cooked them before so wasn’t sure how I wanted to use them but this recipe looks really good and easy! Thanks for sharing!

  • Reply
    Shae
    at

    I cannot cook scallops, but this looks amazing! I’m trying this one next week I hope.

  • Reply
    Annette @ EnjoyYourHealthyLife
    at

    I LOVE scallops. They are best seared in a pan for a few minutes on either side. YUMM.

  • Reply
    Grace
    at

    Yum! This sounds awesome!

  • Reply
    Lauren
    at

    I don’t eat scallops nearly enough! I have some scallops in the freezer now actually. This looks like a perfect reason to make them.

  • Reply
    Corey @ Learning Patience
    at

    YUM – those look so delicious – I never ate fish and I do take my fish oil – but this yer I tried scallops and I LOVE them – geez I can’t believe I have never tried them – Just had them 3 times last week while I was back in the states….. This looks great! xoxo from Trinidad

  • Reply
    Tina @ Faith Fitness Fun
    at

    Scallops are one of my fear foods to cook. I love them but always think I would ruin them and turn them into rubber. You’re the second person this week that has made it seem very doable. Now just to convince Peter that he will like them. 😉

  • Reply
    Ashley
    at

    I tried a scallop at the Foodbuzz festival last year and I just couldn’t get past the texture. 🙂 They always look SO good though. Your plated dish looks perfect. Love the mess of pasta and all of the tomatoes. mmm

  • Reply
    Andrea @ The Skinny Chronicles
    at

    I LOVE scallops! This looks so super fabulous that it isn’t even funny. All of my favorite things. De-lish! I also love how quickly scallops cook. The ultimate 10-minute meal.

  • Reply
    Alysha @ She's on the Run
    at

    Nothing beats a cool gazpacho. And whatever you can get from the farmer’s market makes it that much better.

  • Reply
    Miss Bibliophile
    at

    That looks de-lish! I love scallops but have always been nervous about trying to cook them myself. Maybe I’ll have to take the plunge and try it.

  • Reply
    Maggie
    at

    That looks fabulous.

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