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Spaghetti in Cherry Tomato Sauce with Seared Scallops

A light yet luxurious pasta dinner, this spaghetti in cherry tomato sauce with seared scallops is bursting with fresh summer flavor. Sweet, slow-simmered cherry tomatoes transform into a delicate tomato water sauce that clings beautifully to whole wheat pasta, while golden seared scallops bring an elegant, protein-rich topping.
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Whole wheat spaghetti in cherry tomato sauce topped with seared scallops and basil
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine Italian
Diet Mediterranean, Pescatarian
Servings 3 people

Ingredients
 

Tomato sauce:

  • 3 cups (450 g) red cherry tomatoes
  • 1 cup (150 g) Sun Gold cherry tomatoes
  • ¼ cup (60 ml) water
  • ½ tsp kosher salt
  • 3 stems fresh basil

Pasta & sauce:

  • 8 oz (227 g) bronze-cut whole wheat spaghetti
  • 4-5 tbsp (60–75 ml) extra virgin olive oil plus extra for adjusting
  • 1–1½ tsp Calabrian chili or Aleppo pepper finely minced

Scallops:

  • 6 large sea scallops (about 6–7 oz / 170–200 g total) patted dry
  • Kosher salt & freshly ground black pepper to taste
  • 1 tbsp neutral oil (e.g., grapeseed or avocado)

For serving (optional):

  • Fresh basil leaves
  • Grated Parmesan

Notes

(Nutrition facts are estimates only; values may vary based on ingredients and portion size.)

Nutrition

Calories: 510kcal | Carbohydrates: 62g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Sodium: 480mg | Fiber: 8g | Sugar: 10g