Pesto Scallop Pasta with Sun-Dried Tomatoes
Delicate scallops tossed with al dente linguine, bright basil pesto, and tangy sun-dried tomatoes for a vibrant, satisfying pasta dish. This italian-inspired pasta ready in about 30 minutes blends large sea scallops, ounces linguine pasta, tablespoons olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 pieces large sea scallops
- 8 ounces linguine pasta
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1/3 cup basil pesto
- 1/4 cup sun-dried tomatoes, sliced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 ounces linguine pasta and cook for 9-11 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: Meanwhile, pat 10 large sea scallops dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
- Step 3: Add scallops to the skillet and sear for 2-3 minutes on each side until golden brown and opaque. Remove scallops and set aside.
- Step 4: In the same skillet, add 1 tablespoon olive oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
- Step 5: Stir in 1/4 cup sliced sun-dried tomatoes and cook for 1 minute.
- Step 6: Add the cooked linguine, 1/3 cup basil pesto, and reserved pasta water gradually to loosen the sauce, tossing to coat evenly.
- Step 7: Return scallops to the skillet and gently toss to combine and warm through for 1 minute.
- Step 8: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the pasta.
- Step 9: Garnish with 1/4 cup fresh basil leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pesto Scallop Pasta with Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pesto Scallop Pasta with Sun-Dried Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pesto Scallop Pasta with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pesto Scallop Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pesto Scallop Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
