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Scallop Pasta Salad

 Scallop Pasta Salad
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.
2 ServingsPrep: 10 min. + chilling Cook: 10 min.


  • 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


  • 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.
  • 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.
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.

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Scallop Pasta Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.