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

    Reply

  2. 5 stars
    This is so so amazingly delicious but so easy! All the fresh flavors! Putting this in the regular rotation!!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

    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

      Reply

  7. 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.

    Reply

  8. 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.

    Reply

  9. 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?

    Reply

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

      Reply

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

    Reply

    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

      Reply

  12. 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.

    Reply

    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

      Reply

  13. 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!

    Reply

  14. 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❤️

    Reply

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

      Reply

  15. 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.

    Reply