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Cherry Tomato and Scallop Pasta

Cherry Tomato and Scallop Pasta

The baked casserole will also serve well as a delicious side dish, if you do not add any cooked pasta to it.

You can use more cherry tomato and scallop (adjust the seasonings to taste accordingly) to your liking, as long as they occupy one layer in the dish.


  • 12 cherry tomatoes gently crushed with a fork but still intact
  • 8 large scallops if using frozen, thaw before use; rinsed and patted dry on paper kitchen towels
  • 1 tbsp extra virgin olive oil plus a bit more to finish before serving
  • 15 grams butter cubed
  • 1/2 tsp red chilli flakes to taste
  • 3 cloves garlic thinly sliced
  • 2 servings (about 120 grams) of spaghetti or any pasta
  • 1/4 cup grated Parmesan cheese optional
  • finely chopped parsley
  • sea salt to taste
  • freshly cracked black pepper to taste


  1. Arrange cherry tomatoes and scallops one layer in an oven-safe baking dish. Drizzle olive oil and scatter butter, chilli flakes and garlic over the ingredients. Season with salt and pepper.
  2. Bake casserole in pre-heated oven of 200°C (392°F) for 15 minutes.
  3. While the casserole is baking, bring a pot of water to boil with 1 tbsp salt added. Cook spaghetti according to package instruction until al dente (firm with a bite; usually shaving about 2-3 minutes from package recommended cooking time). Reserve a small cup of pasta water.
  4. Drain hot pasta and add directly to the baked casserole dish. Toss to coat evenly, adding some starchy pasta water to help bind everything together if needed. Season pasta to taste with salt and pepper.
  5. Divide pasta to two serving plates, sprinkle over cheese and parsley. Drizzle a bit of extra virgin olive oil as a finishing touch before serving.
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13 comments on “Cherry Tomato and Scallop Pasta”

  1. instead of scallops, can I use cod ? will it change the taste of this dish ?

    • Cod fish? That will be a different taste compared to scallops, which is a shell fish so it taste more umami. But roasting the cod fish with cherry tomato will work and sounds good to me, too.

  2. Hi! do you use salted / unsalted butter? realized that your recipes usually only indicate ‘butter’, so noob-noobcooks like me are at a loss hahaha.

    • Personally I only buy unsalted butter, because I prefer to salt my own dishes to taste. But it’s also all right if you only have salted butter, just season accordingly (with less salt) to taste.

  3. Now, we really have the same “style” of cooking leh….
    Yes cooking over the stove-top achieve certain results that oven-cooking cannot but…again….sometimes (or most times), we want it fuss-free, and making full use of the oven. I also try to fully load the oven whenever I can! That seriously saves me lots of trouble!

  4. So light yet so full of flavours! I love it.

  5. Hi, i have been following this recipe a few times and i love it. Tonight i am adding prawn.. turns out the prawns take a little bit longer to cook than the scallops so i let them in the oven a little longer (about 3-4 mins) luckily the scallops are not overcooked
    Thanks for the wonderful recipe :)
    Btw, a few tips from me for other who wants to follow this recipe:
    – don’t leave out the parmesan. The cheese gives a “body” for the pasta
    – more butter makes it tastier
    – i add a little sugar with the salt n pepper
    Not much to add. This recipe is as perfect as it is. Keep coming with more wonderful recipe

  6. Pingback: Cherry Tomato and Scallop Pasta | The Obsolete Scientist

  7. Hi, can I know where did you buy the oven safe casserole? I have been looking for a decent sized one. Thank you.

    • the one shown in the photos (with the word “delicious”) is from Daiso (Singapore). They have a small collection of bakeware. Look out for the oven safe sticker on the back of the casserole.

  8. Pingback: Cherry Tomato and Scallop Pasta | Journey to being a Chef @ Home

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