Garlic pasta with lemony scallops and tomatoes

Total Time
26 min
7 min
19 min
The fresh flavors of lemon juice and basil converge in this tomato-filled zesty pasta dish. We used 1/4 teaspoon of red pepper flakes to add a subtle heat to this dish, but you can use more depending on your preference. You can use half shrimp and half scallops and, when available, grape tomatoes, which are smaller and quite a bit sweeter than cherry tomatoes. If you have ripe regular tomatoes on hand, you can chop and use them, or even a 14 1/2-ounce can of diced tomatoes would be fine instead of the grape tomatoes. Serve this dish with a side salad for a delicious weeknight meal or for company.


Uncooked pasta

8 oz, linguine variety

Olive oil

2 tsp

Uncooked scallops

1 pound(s), sea variety, (about 20)

Grape tomatoes

2 cup(s), or cherry tomatoes, each cut in half


2 clove(s), minced

Table salt

½ tsp

Crushed red pepper flakes

¼ tsp


¼ cup(s), fresh, sliced

Fresh lemon juice

2 Tbsp


  1. Cook the linguine according to package directions; drain.
  2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.
  3. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Serve at once. Yields 1 cup per serving.