Scallops and Pasta Salad
Elevate your mealtime with this vibrant Scallops and Pasta Salad, a stunning fusion of tender sea scallops and fresh, colorful ingredients. Perfectly seared scallops with a golden crust are paired with al dente pasta, juicy cherry tomatoes, and nutrient-packed baby spinach, all brought together by a zesty lemon-garlic dressing. This quick and easy recipe combines elegance and simplicity, taking just 45 minutes from start to finish. Whether served warm or chilled, this dish is ideal for a light yet satisfying lunch or dinner. Packed with flavor and brimming with freshness, this scallops pasta salad is guaranteed to be the star of your table! Keywords: scallops pasta salad, seared scallops recipe, lemon garlic dressing, fresh pasta salad, easy seafood recipes.
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Recipe Information
Ingredients
- 300 grams Dry pasta (e.g., fusilli or penne)
- 450 grams Sea scallops
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 cloves Garlic, minced
- 200 grams Cherry tomatoes, halved
- 100 grams Baby spinach
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
Pat the scallops dry with paper towels and season them on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, ensuring they are not overcrowded.
Sear the scallops for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 2 minutes. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter and the minced garlic. Sauté for 1 minute until fragrant.
Add the lemon juice, lemon zest, and 2 tablespoons of olive oil to the skillet. Stir to combine and remove from heat.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, baby spinach, and chopped parsley.
Drizzle the lemon-garlic dressing over the salad and toss gently to coat all the ingredients evenly.
Gently fold the seared scallops into the pasta salad, being careful not to break them.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the scallops and pasta salad immediately, or chill in the refrigerator for 15-20 minutes for a cold salad. Enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
