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Scallop Pasta Salad Recipe
Scallop Pasta Salad Recipe photo by Taste of Home

Scallop Pasta Salad Recipe

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If you're a scallop-lover, you'll really enjoy this chilled pasta salad seasoned with lemon juice, olive oil and red wine vinegar. "You can serve it hot, too," notes Bernadette Johnson of Woodstock, Georgia.
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound bay scallops
  • 1 tablespoon lemon juice
  • 1 large tomato, peeled, seeded and chopped
  • 4 green onions, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 ounces uncooked angel hair pasta, broken in half
  • 1/8 teaspoon salt
  • Coarsely ground pepper to taste

Nutritional Facts

1 serving equals 297 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours.
  2. Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Scallop Pasta Salad in Cooking for 2 Winter 2008, p37

Nutritional Facts

1 serving equals 297 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Scallop Pasta Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (1)
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MY REVIEW
Reviewed Mar. 13, 2014

*Go to a fresh fish/seafood market for best quality.

*If you are using frozen scallops - Do not thaw them at room temperature.

*Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

*Cut large scallops in half to assure even cooking.

*Minutes count -- cook scallops just until done or until they are opaque; otherwise they can get tough quickly.

Choose a heavy, quality skillet for the job. Cast iron and stainless steel work well because they provide even heating and can withstand high temperatures. Don't crowd the scallops in the pan or they will end up steaming. Cook them in batches, if necessary.

Heat about 2 tablespoons oil in the pan over medium-high heat. Choose an oil that can withstand high heat, such as canola, peanut, safflower, and soybean. Olive oil and butter are less appropriate for pan-seared scallops because these fats will break down and smoke at high temperatures.

If you want a thin crust on the outside of the scallops, you can coat them in flour. For every pound of scallops, use 2 to 3 tablespoons flour. Place the flour in a resealable plastic bag; add the scallops and toss to coat. You can also mix the flour with 1 to 2 teaspoons of a seasoning, such as blackened steak seasoning or Cajun seasoning.

Cook scallops about 6 minutes or until browned and opaque, turning once.

I hope this helps you.

MY REVIEW
Reviewed Feb. 27, 2008

I gave this a middle of the road rating. It may have been the quality of the scallops I used.

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