top of page

Scallops with Spring Vegetable Fusilli

It's no secret that I love scallops, and who can blame me?! They're delicious and usually quite fast to cook up! There are also so many things you can do with them. Monday night, the husband and I were craving pasta - but nothing too heavy. I decided to try these fresh U-10 scallops with a light pasta dish. A few folks have asked what U-10 means. This is a designation that means there are 10 or fewer scallops per pound, which means heartier scallops. They were fresh and absolutely delicious. This was also a one dish meal. You could do it in two if you'd like, but I figured one dish would be easier to clean. if you're looking for a light, spring like dish, look no farther!


1 lb scallops

dash of salt and pepper

1.5 tb olive oil + 1 tb olive oil

9 oz fresh pasta (I used gluten-free fusilli I found at Whole Foods)

3/4 cup asparagus, cut into 1-inch pieces

1/2 zucchini, cut into quarter slices

1 lemon

~1/2 cup low-sodium chicken broth (used in increments of 1/4 cup)

~ 1/2 cup white wine (used in increments of 1/4 cup)

1 clove garlic, minced

2 tb yellow onion, diced (could use shallot, but I was out)

salt and pepper, to taste

1 tb fresh thyme, chopped


In a large saute pan/skillet, heat approximately 1.5 tb olive oil over medium-high heat. Rinse the scallops and pat dry with a paper towel, and remove the muscles, if necessary. You'll notice if there's a muscle because there will be a tough piece protruding out the side of the scallop. Top each side of the scallops with salt and pepper. Sear on each side in the pan for approximately 3 minutes/per side (depending on the thickness). Remove when done and keep warm with a foil tented plate. Add another 1 tb olive oil. Cook the onion and garlic over medium heat for approximately 1 minute. Add the asparagus and zucchini with the thyme. Cook for another 2-3 minutes and then add 1/4 cup white wine and 1/4 cup chicken broth. Add a dash of salt and pepper. After 1-2 minutes, add the pasta in with an additional 1/4 cup white wine,1/4 cup chicken broth, and the lemon juice. Stir everything together and cook until the noodles appear done. NOTE: This can only be done with fresh pasta. If you're using dry pasta, I would cook that separately and then toss in once drained. If necessary, add more chicken broth. Serve with the scallops on top, or you can cook the scallops for an additional 1-2 minutes in the pasta mixture if necessary. Top with fresh parsley if desired.

seared scallops with pasta

bottom of page