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American Family Children's Hospital
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Scallop Pasta with Fresh Vegetables Recipe

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In Cooking Outside the Box, Chef John features an elegant dish of scallop pasta with fresh vegetables.

 

Easy to prepare, it's perfect for a relaxing dinner with friends.

 

For a printable version, try this: Scallop Pasta with Fresh Vegetables (pdf)

 

Ingredients

 

Scallop Pasta with Fresh Vegetables; Cooking Outside the Box with Chef John
Watch Chef John prepare Scallop Pasta with Fresh Vegetables

1 lb scallops
2 tablespoon olive oil
4 cloves garlic sliced thin
12 oz pasta of your choice
2 oz broccoli

2 oz cauliflower

2 oz red pepper, diced
2 oz shredded parmesan cheese

 

A Few Notes on Preparation

 

For the red pepper, slice and remove the seeds. Next, be sure to remove the "ribs" inside the pepper as they can be bitter.

 

Because the vegetables will be sauteed rather than steamed, cut the broccoli and cauliflower into bigger, but still manageable, pieces

 

Directions

 

Add pasta to salted boiling water and cook until al dente.


Heat oil in a sauté pan over med/high heat. Add scallops. Add salt and just a touch of pepper. As they begin to sear, add garlic, followed by cauliflower, then red pepper and broccoli. Use tongs to turn the scallops over, and cook for another two to three minutes. Look for a nice browning on the scallop and cook until they are a little firm, but be careful not to over-cook.

 

To serve "family style" put the pasta in a large bowl, add the scallops and the vegetables and then top with the shredded parmesan.


Serves 4

 

Nutritional Information Per Serving

 

Calories - 525  
Fat - 13 g

Cholesterol - 50mg

Total Carbohydrates - 66 g

Fiber - 4 g

Protein - 35 g

 

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