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Summer in a bowl! Golden pan-seared scallops tossed with a browned butter cherry tomato sauce, sweet caramelized corn, white wine, and plenty of basil. Finish with creamy burrata, lemon, and more basil for a simple, sunshine-y pasta that tastes like the garden.

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

Why you’ll love this recipe

  • Sunny flavors (tomato, corn, basil) with rich, nutty browned butter and sweet scallops.
  • Weeknight-easy but date-night pretty..Mostly one pan plus the pasta pot.

Ingredient Notes

  • Scallops: Pat very dry. Season simply with salt and pepper.
  • Tomatoes: Cherry or grape; use ripe fruit for best burst and sweetness.
  • Corn: Fresh kernels are ideal; frozen works (no need to thaw—just pat dry).
  • Wine: Dry white for deglazing; you can sub low-sodium seafood or chicken broth plus a squeeze of lemon.
  • Pasta: Angel hair cooks fast; monitor closely to avoid overcooking. Spaghetti/linguine also work if you prefer a bit more bite.
  • Burrata: Serve at room temp so it’s extra creamy; tear over plated pasta.
  • Basil + lemon: Basil stems can simmer with tomatoes for extra flavor; finish with fresh leaves and lemon zest/juice to brighten.

Recipe Inspiration

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.

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.

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

photo of raw cherry tomatoes

Tieghan’s Tips and Details

Sear the scallops: Use a large, hot skillet with a thin film of oil (don’t crowd!) Sear undisturbed until a deep golden crust forms and the sides look opaque about halfway up; centers should feel springy. Transfer out while you make the sauce.

Brown the butter: Melt the butter and cook until milk solids are golden and nutty (smells like toasted hazelnut).

Burst the tomatoes: Add tomatoes and garlic; cook until skins split and juices release.

Deglaze & reduce: Splash in wine/broth and scrape up brown bits. Simmer briefly until glossy and slightly thickened.

Finish the sauce: Toss in corn and herbs; add a knob of butter off heat for silkiness if needed (taste first).

Marry with pasta: Add cooked pasta and reserved pasta water a splash at a time until the sauce clings and looks shiny. Gently fold in scallops just to warm through.

prep photo of sear scallops in skillet

More details about the scallops

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.

overhead photo of Browned Butter Scallops and Burst Tomato Basil Pasta

FAQ

Can I use frozen scallops?
Yes—thaw overnight in the fridge, then pat very dry so they sear, not steam. If they’re “wet-packed,” rinse and dry thoroughly to help browning.

How do I keep scallops from turning rubbery?
Cook over high heat just until a golden crust forms and the centers feel springy, then pull off heat. Add back to the pan only to warm through.

What can I use instead of white wine?
Low-sodium seafood or chicken broth plus a squeeze of lemon works well; you’ll keep acidity without alcohol and still pick up those tasty brown bits.

My sauce feels thin—how do I fix it?
Toss pasta with the sauce over low heat, adding small splashes of starchy pasta water until glossy. A knob of butter off-heat can add body.

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 629 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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Ingredients

US Customary – Metric

Instructions

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

This post was originally published on July 23, 2020
4.28 from 216 votes (180 ratings without comment)

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Comments

  1. 5 stars
    Super tasty and looks beautiful once put together – I agree with others that topping the pasta with the sauce is a nice look as opposed to mixing the pasta in.
    Question regarding the white wine, if you dont have any, what substitute do you recommend. I used a combination of white wine vinegar and apple cider vinegar which was good but it was a little tangy.

    Reply

    1. Hey Jackie! Thank you so so much for the feedback! So glad you enjoyed the recipe! I would recommend using chicken broth as a sub for white wine! Or you could do a half white wine vinegar and half water! Hope this helps! 🙂 xT

      Reply

    1. Hi Stefanie,
      Happy Friday!🌺 I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you!

      Reply

  3. 5 stars
    Made this tonight! It is now a favorite we will add into the rotation! Would be equally wonderful with shrimp instead of scallops if needed!

    Reply

    1. Hey Jenny,
      Amazing!! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed! xx

      Reply

    2. Hi Tiegan, I have made the lobster version of this and it was excellent! I’d like to make for dinner w friends, but it’s a bit hectic when everyone is hanging around drinking and enjoying apps. Do you think the sauce could be made right before ppl arrive- up to before putting in the pasta, and kept warm, and then just do the scallops and the rest when ready?

      Reply

      1. Hey Alison,
        Totally, I think that would work nicely for you! Thanks for making the lobster dish so often:) Have a great week! xT

        Reply

  4. 5 stars
    Ok Tieghan, round two was FANTASTIC. Cooked this just now for my mom’s birthday and it was a hit. Not sure how exactly I shanked it last time, but your recipe was perfect this time. Thank you!

    Reply

  5. I should have given my skillet a quick wipe after searing the scallops. The fond ended up burning while cooking the tomatoes. The finished product was a sadly a murky brown and more bitter than anything else.

    Trying this again for sure. The flavor combos were there, I just messed up!

    Reply

  7. Oh. My. Gosh. Tieghan! This was so good. My timing wasn’t great on making it this first time, but it still came out really great. This is going into heavy rotation this summer. Truthfully from the first thing I made from you (monster Christmas cookies), every recipe has been outstanding. Thanks for so many great meals (and desserts) – Heidi

    Reply

    1. Hi Heidi,
      Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it! Thanks for your kind message! Happy 4th of July weekend! 🇺🇸🍓

      Reply

  8. 5 stars
    Amazing. So simple and so delicious! Made this last night and it was just the bright flavors needed on a dreary November day. Make this if you want your partner to propose to you…ha! 🙂 Thank you for another awesome recipe, Tieghan!

    Reply

    1. Hey Gretchen,
      Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT

      Reply

  9. 5 stars
    Excellent followed your instructions including the burrata cheese. The flavour and presentation was like fine dining. I served it the way it looks in your picture instead of blending it altogether. This is a keeper and so easy to make. Thank you!

    Reply

    1. Hey Chris,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

      Reply

    1. Hey Jennifer,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

      Reply

  11. 5 stars
    This recipe is awesome! Despite it being the middle of January in cold and rainy England, I was craving a light and fresh pasta dish. I made this for myself and my husband and it couldn’t have been easier to pull together on a weeknight. I think he said at least 5 times as we were eating that I “nailed dinner” tonight! Gorgeous flavours and simple ingredients (many of which I already had on hand) – I’ll be adding this one to our regular rotation. Thank you!!

    Reply

    1. Hi Nancy,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

      Reply

  13. 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:/

    Reply

  14. 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.

    Reply