Scallop Pasta

Entrees | 0 comments

Shared By: Laura Woitovich from Parents Magazine 2015

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1/2 teaspoon salt, divided, plus more for pasta
  • 8 oz dried GF pasta
  • 1/3 cup pesto
  • 1 pound fresh sea scallops
  • freshly ground pepper
  • 1 Tablespoon olive oil
  • 1 lemon, cut into wedges


  • In a large pot cook the pasta according to package directions in lightly salted water.  Reserve 1/2 cup of the cooking water and drain the pasta.  return the pasta to the pot, and toss with the reserved cooking water, pesto, and 1/4 teaspoon salt.
  • Season the scallops with 1/4 teaspoon salt and with pepper to taste.  In a large nonstick skillet heat the oil over medium-high heat.  Cook the scallops until golden brown on both sides, about 6 minutes total.  Serve over the pasta with the lemon wedge.


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