Garlic Butter Scallops with Spaghetti and Burst Tomatoes

This elegant pasta dish features tender scallops seared in garlic herb butter, served over spaghetti tossed in a creamy tomato sauce. Burst grape tomatoes add a pop of sweetness, while Parmesan and parsley finish the plate with savory freshness.

Perfect for a special dinner at home, this recipe comes together in under 30 minutes. The key is basting the scallops in browned butter for a rich, nutty flavor that elevates every bite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

16 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Quarter the lemon and roughly chop the parsley.
2. Add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
3. Pat scallops dry with paper towels and season with salt and pepper. Heat a drizzle of oil and half the garlic herb butter in a large pan over medium-high heat. Sear scallops until browned and cooked through, 3-5 minutes per side. Transfer scallops and pan drippings to a plate; tent with foil. Wipe out the pan.
4. In the same pan over medium heat, add a drizzle of oil and the grape tomatoes. Season with salt and pepper. Cook until tomatoes begin to burst, 3-5 minutes (press with a spatula if needed). Reduce heat to low; whisk in cream cheese, stock concentrate, remaining garlic herb butter, 1/2 cup reserved pasta water and juice from half the lemon. Cook until smooth, 1-2 minutes.
5. Add the drained spaghetti, scallops and any resting juices to the pan. Toss, adding more pasta water as needed, until spaghetti is well coated, 1-2 minutes. Season with salt and pepper to taste.
6. Divide pasta and scallops among bowls. Top with Parmesan, parsley and chili flakes. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely and pat dry before cooking to ensure a proper sear.

What can I substitute for garlic herb butter?

Mix softened butter with minced garlic and dried herbs like parsley, thyme or oregano.

How do I know when scallops are done?

They should be opaque and firm to the touch, with a golden-brown crust. Cook 3-5 minutes per side.