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Simple and delicious Browned Butter Scallops and Burst Tomato Basil Pasta. This quick-cooking pasta is like summer in a bowl. Crisp pan-seared scallops tossed with a golden, browned butter cherry tomato pan sauce, with white wine, caramelized corn, and plenty of basil. Serve topped with creamy burrata cheese, fresh, basil, and lemon. This is the perfect summer dinner, all made using summery seafood and garden produce. Simple yet so delectable, and ready in under an hour. Most importantly…every twirl of pasta is mouth-wateringly delicious.

overhead photo of Browned Butter Scallops and Burst Tomato Basil Pasta with burrata

Here’s the deal, you can make tomato basil pasta just about any time of the year. But I always find it best this time of year, when the gardens are bursting with fresh basil and the tomatoes are just beginning to turn ripe enough to eat. Our local farmstand, Uncle John’s, has just started filling their delivery trucks full of sweet cherry tomatoes, homegrown in Colorado. They’re the best, sweetest little cherry tomatoes.

We love them.

And if you’ve been following along all summer, you know we are growing plenty of fresh herbs this year. Our basil and thyme are currently taking over the garden and I could not be happier about it. Basil is by far one of my very favorite herbs, probably my favorite. But I hate to choose solid favorites when it comes to food because my favorites really do change with the seasons.

Funny enough, this is a pasta I made many summers ago. But I love making it every year once the cherry tomatoes arrive towards the end of July. It’s the quickest pasta dinner to create. It would be amazing as a special Friday or Saturday night meal with your favorite glass of wine, yet it’s simple enough for any weeknight too.

It’s light and summery, but yet also a bit indulgent and very satisfying. An all-around completely delicious meal.

photo of raw cherry tomatoes

Here are the details for this summery scallop pasta.

Like a lot of my summer recipes, this pasta is simple. I used angel hair pasta because it’s what I had in my pantry. Well, wait, I have almost every kind of pasta in my pantry. Because you know I love a good pasta dinner and I love keeping the pantry well-stocked. But truth is, I love angel hair the most. My mom ingrained this into me at a very young age and I think it will always be my favorite. You can, of course, use any long cut pasta you love, but angel hair is my go-to.

The added bonus when it comes to using angle hair? It takes almost no time at all to cook up.

prep photo of sear scallops in skillet

Sear the scallops and finish things up.

Once you have the pasta boiling, get to work on the scallops. I pan-seared them simply with salt, pepper, and olive oil. The key to a good pan-seared scallop is making sure you’ve patted the scallops very dry before searing. This will ensure your scallops brown evenly on the outside, but stay soft and buttery toward the center.

Once the scallops are seared, get them out of the skillet and finish up this pasta.

To that same skillet, add those cherry tomatoes, some garlic, herbs, corn, and butter. Let the butter get a little brown and toasty, and then add a splash of wine. Yes, wine on a weekday, and it’s the best thing ever. Obviously.

Toss in the pasta, parmesan, basil, and seared scallops. And that’s it.

overhead prep photo of Burst Tomatoes in skillet

Well almost…the plating is very important and should go as follows:

Pasta, room temperature burrata, a sprinkle of lemon, and then lots of fresh basil.

Seems really fancy, right? But it’s actually so simple and is made entirely in one pan (ok, two including the pasta cooking pan). And all in under an hour.

This one is as close to perfect as a summer pasta can get.

overhead photo of Browned Butter Scallops and Burst Tomato Basil Pasta

Pour yourself a glass of wine, fix up a big plate of seafood pasta, and relax out on the patio or deck…the perfect summer night dinner! Sounds pretty darn good. Lovin’ the easy summer living.

And nothing’s better than buttery, herby, seafood pasta, sweet tomatoes and corn, cheese, and wine…all together in one dish. Happiest Thursday!

PS. I’ve decided that everything in the summer months is better with burrata and fresh basil…everything!

overhead close up photo of Browned Butter Scallops and Burst Tomato Basil Pasta with burrata

Looking for other summer seafood recipes? Here are a few ideas: 

Cajun Pepper Shrimp with Creamed Corn Orzo

Garden Herb Shrimp Scampi Linguine

Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad

Lastly, if you make this Browned Butter Scallops and Burst Tomato Basil Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Browned Butter Scallops and Burst Tomato Basil Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 496 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 3/4 pound angel hair or linguine
  • 1 pound large scallops, patted dry
  • kosher salt and black pepper
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons salted butter
  • 2 ears corn, kernels removed from the cob
  • 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • zest and juice of 1 lemon
  • 1/3 cup fresh grated parmesan cheese
  • 1/2 cup fresh basil, roughly chopped
  • 1 ball burrata cheese, at room temperature (optional)


  • 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
    2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. 
    3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water.
    5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!

overhead horizontal photo of Browned Butter Scallops and Burst Tomato Basil Pasta

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  1. Ok so we followed the recipe. I would recommend that the pasta is plated in bundles and the the last step is poured over as the pasta seems to absorb all the sauce. Adding everything looks nothing like the recipe. The tomatoes helped make an excellent sauce but when combining all the starchy things it was absorbed:/

  2. 5 stars
    A wonderful combination of flavors from this relatively simple recipe, both rich and bright. HalfBaked Harvest has yet to disappoint, rather, these are some of the most consistently delicious meals my wife and I have made during the past year.

  3. Yummy! I played the proportions to make it a bit more whole foods than noodles, and to ramp up the flavor. Definitely worth repeating!

  4. 5 stars
    Made this recipe tonight and followed it pretty much to the letter, but used frozen roasted corn warmed up since it’s no longer corn season. It was amazing! The creamy burrata cheese made the dish. Don’t skip the fresh basil, it’s delicious and really brightens the dish. Will make again!

  5. 5 stars
    This was great love scallops and the fresh tomatoes…I give this recipe a five star fresh and delicious

  6. 5 stars
    So I was a bit skeptical about corn with pasta – but decided to try bc so summery. And had cherry tomatoes from my garden – and basil and angel hair. Actually sent my husband 3 choices for dinner – two of which were yours. He picked this and so glad he did – it was so delicious and a perfect summer meal. We are cutting down on dairy so left out the barrata but did put shaved parmesan.. So good! You continue to amaze…Oh – and we are making your other choice I gave him tomorrow

  7. 5 stars
    Made this last night for my hubby and I and it was amazing! So flavorful, I felt like I was at a fancy Italian restaurant. I used a little bit of white fish because I didn’t have scallops, and I didn’t use Parmesan because I didn’t have that either… still fantastic! Thanks teighan!
    Make this recipe people!!!

  8. Made this tonight and it was delicious. A few notes for others: if you’re using angel hair – 3/4 lb is too much for the dish. I would use closer to 1/2 lb. I used 3/4 pound and it overwhelmed my large 10 inch skillet. Also, you could get away with using more basil and more cherry tomatoes than the recipe calls. A beautiful delicious recipe. Excited to make it again!

  9. 5 stars
    Incredibly delicious!!! I love everything about this recipe. I wish I could give it ten stars. You have a natural gift of knowing what flavors compliment each other. Thanks so much for sharing your love 💕 of food.

  10. 5 stars
    We made this exactly as written and it turned out very good. I couldn’t get the scallops quite as dark brown, even in a cast iron skillet, but they were cooked perfectly and blended well with the other flavors. What moved this from 4 to 5 stars was the ease and quickness of the recipe – we did it on a busy weeknight and had restaurant quality dinner on the table faster than ordering takeout. Leftovers were also great the next day.

    1. I am really glad this recipe turned out so well for you, Andrea! Thank you so much for trying it! xTieghan

  11. 5 stars
    Made this for our Friday night dinner with whole wheat angel hair and added the burrata. Was absolutely spectacular – we ate every last bit!

  12. 5 stars
    This is so so amazingly delicious but so easy! All the fresh flavors! Putting this in the regular rotation!!

  13. 5 stars
    I made this dish for dinner on Friday night and it was amazing!! I bought fresh scallops at Costco and used cherry tomatoes from my garden. I’ve never tried Burrata cheese before and I’m addicted now! I love all your recipes and this is now one of my favorites!

  14. 5 stars
    This was an incredibly easy and rich summer dish! pairs perfectly with sauvignon blanc (leftover from the pan sauce 🙂 ). I can’t think of a better use for peak season cherry tomatoes than this dish. Writing it down in our family cookbook!

    1. Hey Sue,
      You could reduce the amount of butter you use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. Made this pasta last night for a little date night in and my fiancé and I both agreed that it was one of the best pastas we’ve ever made. Highly recommend, thanks so much for the recipe.

  16. 5 stars
    I loved this recipe and so did my husband who is a big fan of scallops. We left off the burrata and it was fine. Also used double the amount of cherry tomatoes,Yum. Yum.

  17. 5 stars
    I loved this! One question- at what point do you add the lemon zest? I just sprinkled it on top but maybe I should have added earlier?

    1. Hey,
      You are correct, I like to add the lemon zest in step 5. Thanks for trying the recipe!! xTieghan

  18. beautiful, as you write, a perfect summer dish, and made even better with creamy burrata, not mozzarella, but burrata, perfection!

    1. Hey Jean,
      Shrimp or a mild white fish would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. This looks divine but i am allergic to scallops. How do i start off the recipe without them? Thanks for all of the great recipes. Your site is my summer of 2020 romance.

    1. Hey Joyce,
      I would just completely omit the scallops or shrimp would be a great substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. Made this last night! It was SOO good! I had fresh succotash on hand so I substituted that for the corn. Also, used mozzarella for the burrata. A fresh summery pasta with scallops!! The best!

  21. 5 stars
    I had never attempted Scallops but I’m so glad I did! The combination of flavors in this dish are exceptional. Thanks for wonderful directions and for all the deliciousness❤️

    1. I am so glad you decided to try these and they turned out so well for you! Thank you Stefanie! xTieghan

  22. 5 stars
    So I saw your recipe on Instagram. I follow you and I see all of your dishes that you make. When this one came across my timeline I knew I had to make it. I made this dish and it was delish! I did everything as the recipe indicated and I wasn’t disappointed. The flavors just pop when you eat this dish. The only thing I did different was used fresh mozzarella instead of the Burrata because I live in a smaller area in the south and cheddar is all they know LOL! So I had to really search for the fresh mozzarella. Also, I used fettuccine instead of the angel hair pasta used in the recipe. My daughter is 9 and she was crazy about the scallops and fettuccine! Thanks so much for a fantastic recipe! I wish I could have posted my pictures but I promise I got real close.

  23. I have been LOVING all these tomato recipes!!!! The only problem is, the tomatoes in my garden aren’t quite ready. I’ve been bookmarking them all and CANNOT wait to start trying all of them. Please keep up with the garden veggie recipes- summer squash, tomatoes, peppers, eggplant, etc. Summer veggie season is my absolute favorite and I’m always looking for more things to make with my garden harvest.

  24. Stems and leaves left on the tomatoes are a total turn-off for me. They do nothing for the mouthfeel of the sauce and contribute only bitterness to the taste.

    1. Hi Kristene! I think they look great in the presentation, but I do not eat them.. Please let me know if there is anything I can help you with! xTieghan

  25. 5 stars
    This was absolutely amazing!!! I ate it in the middle of January. Like summer on my plate. I can’t wait to try this with fresh summer corn, tomatoes, and basil. It’s definitely going in the repeat file.

  26. 5 stars
    That was seriously delicious. Finding burrata and good scallops was surprisingly tricky, but so worth it. The only change I made was using spiralized zucchini instead of angel hair pasta, because that’s what I’m doing these days – absolutely scrumptious. And it came together quickly, too. Thanks for another memorable meal!!

  27. 5 stars
    It was 8 degrees here the other day and I thought, I miss summer. So I made this recipe. I did sub canned Del Monte gold and white corn for the fresh. Also, I didn’t have burrata but I used small balls of fresh mozzarella. (I know it doesn’t hold a candle to the burrata but I just had a baby and the grocery delivery service doesn’t offer it! Haha) Anyway I have always been intimidated to make scallops but they came out great and were definitely the star of the dish. Cast iron was key as per usual. Hubby filled up on them and neglected the pasta; my 2 y/o filled up on the pasta; and I ate everything all together. Delicious!!! Definitely will make again for company sometime. Thank you!

  28. Love the acidity of tomatoes with the richness of browned butter and scallops!!! Such a great idea! I love scallops but often find them way too rich!

  29. This is seriously BURSTING with summer flavors! Your tomatoes always look so magical. What do they put in that CO soil?! Ha! Great Pasta!

  30. Saw burst tomatoes and was instantly hooked. Looks marvelous! Thanks for the inspiration!

    – MAK

  31. OBVIOUSLY it needs burrata. And I’d love to come take some of that basil off your hands 🙂