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Posted by on Nov 20, 2013 in Blog | 0 comments

Veggie Scallop Pasta

Veggie Scallop Pasta

This was a thrown together meal that I thought was amazing and David definitely liked, but he didn’t think it was as amazing as I did.

Veggie Scallop Pasta




  • Baby scallops
  • 1.5 cups dry veggie pasta
  • 1 roma tomato, chopped into small chunks
  • 1/4 yellow onion, chopped
  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • 1/4 broccoli head, chopped
  • 1/4 jalapeño, diced
  • 1 garlic clove, minced
  • 2 T olive oil
  • Seasonings: 1 T Mrs. Dash onion and herb, 1 tsp rosemary, 1 tsp oregano


Boil pasta in one pan.  Chop up all the veggies and add them with the oil and seasonings to another (large) pan, cook on medium-low (stirring occasionally).  Once the pasta is done, drain it and add it to the veggies.  Reduce the heat to low.  Add 1 tsp olive oil to a 3rd pan and heat over medium heat.  Once the oil is hot, add the scallops. Add a dash of the same seasonings that you added to the veggies, but this time, add them to the scallops.   Stir the scallops frequently until they are fully white in color (not opaque).  Serve the pasta veggie combo and scoop the scallops on top (the scallops pan may have liquid in it, drain the liquid first before serving).  Enjoy!


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