New This Month

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

This simple, but satisfying, pasta dish is colorful and easy to prepare.

  • Servings: 4

Photography: Earl Carter

Source: Martha Stewart Living, October 2002


  • Coarse salt
  • 1 pound linguine or spaghetti
  • 5 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 pound bay or sea scallops, tough muscles removed
  • 1 pint container ripe grape tomatoes
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon unsalted butter


  1. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.

  2. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside

  3. Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.

  4. Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

Cook's Notes

The tomatoes and garlic in this meal stand up nicely to a light pinot noir from France, California, or Oregon.

Reviews Add a comment