Scallop Shrimp Pasta with Burst Cherry Tomatoes

This scallop shrimp pasta with burst cherry tomatoes is perfect for not only quick and simple weeknight meals but also fancy date night dinners. It is so flavorful with sweetness from fresh seafood and umami from burst tomatoes.

📝 Ingredients

• salt
• 6-8 oz linguine ((or other pasta of your choice))
• 6 oz cherry tomatoes
• olive oil
• 8-10 oz scallops
• 8 oz shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1/2 cup white wine
• 1 1/2 tablespoons unsalted butter
• parsley, finely chopped ((about 1-2 tablespoons))
• black pepper

👨‍🍳 Instructions

1. 1Gather all ingredients and set the oven broiler to high.
2. 2In a large pot with boiling water, season the water generously with salt. Add pasta and cook until near al dente (just a touch under) according to package instructions. Reserve some pasta cooking water.
3. 3Spread cherry tomatoes on a baking sheet lined with foil. Broil for 3-4 minutes until burst, remove from oven and set aside.
4. 4Pat scallops and shrimp dry with paper towel, sprinkle both sides with salt and pepper. In a pan over medium high heat, add oil and when it's sizzling hot, add scallops. Leave them untouched and sear for 2-3 minutes or until the bottom is browned (amount of time depends on the scallop size and your stove). Flip and sear the other side for 1-2 minutes until browned. Transfer to a plate.
5. 5Add some more oil to the pan if needed. Add shrimp and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimp are almost cooked through. Transfer to the same plate with scallops.
6. 6Reduce heat to medium, add some more oil to the pan and then add garlic. Sauté for a few seconds until fragrant and then add white wine. Deglaze the pan and let it cook for about 20 seconds. Add cherry tomatoes, pasta, butter, shrimp and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined. If the pasta is too dry, adjust with some reserved pasta water. Season with salt and pepper to taste.
7. 7Transfer to serving plates. Sprinkle parsley on top and serve immediately.