Tag Archives: scallop and pasta recipe

Easy Pasta and Scallops

You can whip this dish up in about 35 minutes total and it’s amazingly flavourful. This can be also converted very easily into a gluten-free and dairy-free entrée which is the version that I made.

The recipe comes from allrecipes.com which provides all the nutritional specs on the meal and which also has a very handy calculator that adjusts the recipe for however many people you are cooking for. Thanks allrecipes, this one is a keeper.

I based my ingredients on dinner for 2. Make sure to adapt the recipe using the ingredient calculator. The instructions are based on the original recipe which serves 8 (don’t worry, you do all the same things!).

Ingredients

1/4 (16 ounce) package farfalle (bow tie) pasta (I used Tinkyada brown rice spirals pasta)
6 scallops, rinsed and drained
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon dried minced garlic (I used 2 cloves fresh garlic)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 teaspoons dried basil (I used 2 tbsp freshly minced basil)
2 tablespoons and 3/4 teaspoon whipped butter (non-butter eaters can use Earth Balance Margarine….trust me it still tastes great!)

Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Drain, rinse, and transfer to a large serving bowl.

Place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon basil over scallops so that only one side is sparsely coated with basil.

Heat a large skillet over medium-high, and melt one tablespoon of butter/Earth Balance in the pan. Place scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Serve with a green salad and warm, fresh baguette! Now relax and enjoy:)

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