Browned Butter Scallops and Burst Tomato Basil Pasta.

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.

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.

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.

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.

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.

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.

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!