Browned Butter Seared Scallop Pasta With Burst Tomatoes

Browned Butter Seared Scallop Pasta Recipe

Succulent bay scallops are pan-seared in browned butter and tossed with burst tomatoes and zucchini in a lemony white wine sauce in this scallop pasta recipe. 

Scallops are a wonderful protein, rich in omega-3 fatty acids, healthy fats that can balance your cholesterol levels, reducing your heart disease risk. The high magnesium content in scallops can contribute to heart health as well.

Many years ago I created a scallop scampi recipe for Safeway using the scallop pieces they carry as a budget-friendly alternative to whole scallops.  It’s still one of the most popular recipes on the blog. 

Since the introduction of the Open Nature Magdalena Bay Scallops at Safeway, I wanted to revisit the scampi recipe using bay scallops but also add more vegetables, so this recipe for browned butter seared scallop pasta was born. 

What are Magdalena Bay Scallops?

The Open Nature bay scallops are harvested by hand by divers in the Magdalena Bay, which is a 31 mile long bay off the Mexican coast of the Baja Pennisula.   The scallops are wild-caught and meet Safeway’s strict sustainability requirements for seafood.  

Bay scallops are smaller than sea scallops but taste very much the same.  Because of their size, they are perfect for making recipes such a ceviche, pan-searing, and serving over pasta or risotto, in tacos, and in scallop chowders.  

Ingredients in Bay Scallop Pasta

  • olive oil, divided
  • zucchini
  • butter (I used salted)
  • Open Mature Magdalena Bay Scallops
  • cherry or grape tomatoes
  • fresh thyme
  • garlic
  • white wine
  • pasta cooking water
  • lemon juice and lemon zest
  • red pepper flakes
  • fresh basil
  • spaghetti or linguini
  • parmesan cheese

To make the pasta dish Mediterranean diet-friendly, you would use whole wheat spaghetti. 

 

seared_Scallop_pasta_recipe

How to Make Scallop Pasta

Cook the pasta according to package directions and reserve 1/2 cup of pasta cooking water. 

Start by heating 1 tablespoon olive oil over medium-high heat in a large skillet.  Cook the zucchini until golden brown.  Do not salt the zucchini or it will get mushy.  Once the zucchini is cooked, remove it from the skillet and reserve to the side. 

Prepare the scallops.  Rinse the scallops in a colander under cold water, then dry the scallops.  Place a double layer of paper towels over a large dish or bowl and place the scallops on the paper towel.  Pat dry so that no moisture is lingering. 

Brown the butter in the original large skillet by gently heating the butter over medium heat until the butter becomes golden and slightly browned.  Add the scallops to the butter and turn up the heat slightly.  Cook the scallops, stirring frequently until cooked through, about 6 minutes.  Remove the scallops from the skillet and reserve. 

Add the tomatoes to the pan with a drizzle of olive oil and fresh thyme and cook over medium-high heat until the tomatoes begin to burst and are roasted.    Add the minced garlic and cook for one minute until fragrant. 

Add the scallops and zucchini back to the pan and add white wine, lemon juice, lemon zest, red pepper flakes, and the pasta water.  Reduce the sauce over medium heat slightly, then toss with the cooked pasta.  Garnish with fresh basil and shaved or grated parmesan cheese. 

Enjoy!

What to Serve with Scallop Pasta

This pasta dish is loaded with protein, carbs, and veggies, but if you want a side for it, I would recommend a simple side salad, toasted garlic bread, and a glass of white wine.

seared_Scallop_Pasta

 

Additional Scallop Recipes

Bay Scallop Ceviche

Scallop & Shrimp Puttanesca Pasta

Scallop Scampi Recipe

Pan-Seared Scallops With Sweet Corn and Poblano Chiles

How to Make Pan Seared Scallops

scallop_pasta

Browned Butter Seared Scallop Pasta With Burst Tomatoes

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: browned butter seared scallops and pasta, scallop pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 2 tablespoons olive oil divided
  • 1 zucchini sliced
  • 4 tablespoons butter I used salted
  • 16 oz Open Mature Magdalena Bay Scallops
  • 1 1/2 cups cherry tomatoes
  • 1 teaspoon fresh thyme
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 1/4 - 1/2 cup pasta cooking water
  • 2 tablespoons fresh lemon juice and lemon zest
  • pinch red pepper flakes
  • 2 tablespoons fresh basil
  • 12 oz spaghetti or linguini
  • parmesan cheese for garnish

Instructions

  • Cook the pasta according to package directions and reserve 1/2 cup of pasta cooking water.
  • Start by heating 1 tablespoon olive oil over medium-high heat in a large skillet.  Cook the zucchini until golden brown.  Do not salt the zucchini or it will get mushy.  Once the zucchini is cooked, remove it from the skillet and reserve to the side.
  • Prepare the scallops.  Rinse the scallops in a colander under cold water, then dry the scallops.  Place a double layer of paper towels over a large dish or bowl and place the scallops on the paper towel.  Pat dry so that no moisture is lingering.
  • Brown the butter in the original large skillet by gently heating the butter over medium heat until the butter becomes golden and slightly browned.  Add the scallops to the butter and turn up the heat slightly.  Cook the scallops, stirring frequently until cooked through, about 6 minutes.  Remove the scallops from the skillet and reserve.
  • Add the tomatoes to the pan with a drizzle of olive oil and fresh thyme and cook over medium-high heat until the tomatoes begin to burst and are roasted.    Add the minced garlic and cook for one minute until fragrant.
  • Add the scallops and zucchini back to the pan and add white wine, lemon juice, lemon zest, red pepper flakes, and the pasta water.  Reduce the sauce over medium heat slightly, then toss with the cooked pasta.  Garnish with fresh basil and shaved or grated parmesan cheese.

scallop_pasta_tomatoes

SuperSafeway is a blog devoted to helping you find the best deals and planning your meals based on sales at Safeway in the Denver division.  

For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.

* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*

2 thoughts on “Browned Butter Seared Scallop Pasta With Burst Tomatoes”

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top