Pasta With Bay Scallops
Pasta with bay scallops features tender seafood combined with fresh vegetables and a creamy egg-based sauce, creating a rich yet light dish bursting with flavors. Ideal for seafood lovers and those seeking an elegant, satisfying meal that's perfect for both weeknights and special occasions.
Ingredients
Instructions
- Cook the pasta until al dente, then drain and toss lightly with olive oil to prevent sticking. Set aside.
- Lightly beat the egg yolks in a bowl. Add half and half, salt, pepper, and cayenne or Tabasco, then mix well.
- Chop fresh parsley and add it to the egg mixture. Mix until blended.
- In a large frying pan, sauté the pasta and scallops until the scallops turn opaque.
- Add sliced zucchini, diced eggplant, and diced red peppers to the pan. Continue cooking, stirring constantly, until the vegetables are hot.
- Pour the hot mixture into the bowl with the egg and cream mixture. Stir vigorously to combine.
- When the mixture begins to thicken, add grated cheese and mix well.
Tips & Substitutions
For a creamier sauce, consider adding a splash of white wine while sautéing the scallops. If you don't have fresh bay scallops, you can substitute with shrimp or even diced chicken. To enhance the dish, try incorporating some garlic or onion into the sauté for added depth. Adjust the level of heat by varying the amount of cayenne or Tabasco to suit your taste.
Serving Suggestions
Serve the pasta with bay scallops hot, garnished with additional fresh parsley for color. This dish pairs beautifully with a crisp garden salad or some garlic bread for a complete meal. For a refreshing side, consider a light citrus vinaigrette to complement the flavors. Explore more Mediterranean recipes for an exciting dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm on the stovetop over low heat, adding a splash of half and half to restore creaminess. Avoid reheating in the microwave, as it may make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Bay Scallops contains roughly 302 calories, with 12g protein, 57g carbohydrates, and 3g fat. It is an excellent source of vitamin C (36% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2162mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen bay scallops. Just ensure they are fully thawed and patted dry before cooking to achieve a nice sear. Frozen scallops may release more water during cooking, so make sure to sauté them until they are opaque and cooked through.
What type of pasta works best for this dish?
Any pasta shape can work, but long noodles like fettuccine or linguine are ideal as they hold the creamy sauce well. Alternatively, for a fun twist, you could use orzo, which is a great option if you're looking for something unique, especially for seafood recipes.
Can I add other vegetables to the pasta?
Absolutely! Feel free to add vegetables like bell peppers, asparagus, or spinach to enhance the dish's nutrition and flavor. Just ensure to cook them until tender before mixing them in, allowing their flavors to meld beautifully with the scallops and creamy sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).