linguini with fresh tomatoes, basil, garlic, capers, red onion, and white wine butter sauce

Start by finely chopping the red onion and garlic, dicing the fresh tomatoes, and roughly chopping the basil.

Prepare the Ingredients

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the Linguini

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown. Remove from the pan and set aside.

Sear the Scallops

In the same skillet, add the red onion and garlic. Sauté until softened, about 2-3 minutes. Add the diced tomatoes, capers, and white wine. Bring to a simmer and let cook for about 5-7 minutes until the sauce reduces slightly.

Make the Sauce

Stir in the cooked linguini, reserved pasta water, and fresh basil into the skillet with the sauce. Add the butter and stir until melted and combined. Gently fold in the seared scallops and cook for an additional minute to heat through.

Combine Everything

Plate the pasta and scallops, and garnish with extra basil if desired. Serve immediately.

pan-seared sea scallops

Recipe information

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