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Browned Butter Scallops and Burst Tomato Basil Pasta | halfbakedharvest.com
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4.2 from 186 votes

Browned Butter Scallops and Burst Tomato Basil Pasta

Nothing better than carbs, butter, cheese, and wine...all together in one dish and ready in an hour!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6
Calories: 496kcal


  • 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!


Calories: 496kcal