Spaghetti Salad with Scallops
Elevate your pasta game with this vibrant and refreshing Spaghetti Salad with Scallops, a perfect fusion of hearty seafood and crisp, garden-fresh vegetables. This dish combines al dente spaghetti with tender, golden-seared sea scallops, juicy cherry tomatoes, crunchy cucumbers, and aromatic basil, all brought together by a zesty homemade lemon vinaigrette. Thinly sliced red onion adds a subtle sharpness, while a sprinkle of grated Parmesan cheese provides a savory, nutty finish. With just 20 minutes of prep and bursts of Mediterranean-inspired flavors, this seafood salad is a deliciously light option for lunch, dinner, or entertaining. Serve it fresh or chilled for a crowd-pleasing dish that’s as elegant as it is easy to make!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1 lb Sea scallops
- 4 tbsp Olive oil
- 1.5 cups Cherry tomatoes
- 1 cup Cucumber, diced
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh basil leaves, chopped
- 3 tbsp Lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cloves Garlic, minced
- 0.5 cup Parmesan cheese, grated
Instructions
Cook the spaghetti according to the package instructions until al dente. Drain and let cool under cold running water. Transfer to a large mixing bowl.
Pat the scallops dry with paper towels to remove excess moisture and season them lightly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes per side, or until golden brown and opaque in the center. Remove from the skillet and set aside to cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the lemon vinaigrette.
Add the cherry tomatoes, diced cucumber, sliced red onion, and chopped basil to the spaghetti in the mixing bowl.
Slice the seared scallops in halves or quarters, depending on their size, and add them to the mixing bowl.
Drizzle the lemon vinaigrette over the salad and toss gently to combine all the ingredients evenly.
Sprinkle the grated Parmesan cheese over the top and serve immediately, or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 6212 mg | 270% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 25.1 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2891 mg | 62% | |
*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.
