• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 shallot, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 1 pound cherry tomatoes, rinsed, stems removed, cut into wedges
  • 2 sprigs thyme
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 sea scallops, cleaned
  • 16 ounces fish stock
  • 1/4 cup brandy
  • 1 pound strangozzi, tagliatelle or linguine
  • 2 tablespoons chopped flat-leaf parsley

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  1. In a large skillet over medium heat sauté the shallots in 1 tablespoon olive oil until translucent. Add the wine, tomatoes, 1 thyme sprig, salt and pepper to taste.
  2. In another pan over medium heat, quickly brown the scallops in 1 tablespoon olive oil with the remaining thyme sprig. Add the brandy.
  3. Bring a large pot of salted water to a boil.
  4. Add the fish stock to the tomatoes and cook on high heat for 10 minutes. Taste for salt and pepper and add as desired.
  5. Cook the strangozzi until al dente (about 2 minutes less than the package directions), drain and add to the tomato sauce. Add the scallops. Toss with the parsley.
  6. Serve immediately.