Sea Scallop Pasta

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This Sea Scallop Pasta is a delicious gluten-free dinner recipe the whole family can enjoy! Or, let’s be honest here, you can also just as easily enjoy it for two for date night in at home! Just a handful of ingredients, you’ll be on your way to a flavorful dinner in a matter of minutes! And if it’s been a hot minute since you paired tomatoes and basil together, then this is the recipe to try! {Gluten-free and Dairy-free}


  • 1 package gluten-free pasta
  • Olive oil
  • Sea salt
  • 4 clove fresh garlic, peeled and cut into slivers
  • 1/2 pint grape tomatoes, halved
  • 1/2 tablespoon dried basil
  • 1 pound frozen sea scallops, thawed

Helpful equipment:

  • Large pot for preparing the pasta
  • Skillet or sauté pan for preparing the tomatoes and scallops


  1. Prepare pasta according to package directions. Add a tablespoon of olive oil and a pinch of sea salt to the pot for added flavor. While the pasta water is warming up, thaw scallops according to package instructions. For best results, place thawed scallops between two paper towels or two paper napkins to soak up excess water.
  2. In a medium skillet, add enough olive oil cover the bottom of the skillet. Then add 1/8 teaspoon sea salt and the sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until it starts to turn a golden color. Then add the sliced tomatoes and dried basil. Sauté another 1-2 minutes, or until the tomatoes start to soften. Next add the thawed sea scallops to the the tomato mixture. Sear the scallops about 1-2 minutes on each side. 
  3. When the pasta done, drain it and return it to the rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops are ready, then remove the pasta from heat and keep covered until the scallops are ready.
  4. When the scallops are cooked through, transfer the tomato-scallop mixture to the pasta pot or serving bowl, toss together gently, and garnish with additional basil and parsley. This recipe is best enjoyed just after it is prepared.


  • It’s up to you whether you start preparing the pasta first or thawing the scallops first. 
  • Prior to sautéing, place the scallops between paper towels or paper napkins to absorb excess moisture.
  • The tomatoes and basil may make it difficult to tell if the scallops are done, however as a general rule, the scallops are done cooking once they look opaque. If you’re unsure, adjust the heat to LOW-MEDIUM, place a lid on the pan holding the scallops, and cook them for about a minute or so.