What’s your favorite type of seafood? For me, hands down, it’s scallops. Typically I like the larger scallops (aka “Sea Scallops”) but I thought I’d experiment with the smaller ones this time (aka: “Bay Scallops). Both types of scallops are extremely nutrient-dense (ie: they provide many nutrients per calorie) and are extremely versatile. The recipe below is one that I will be making for years to come. Not only was it delicious (and Nick-approved) but it was simple. Yes. Simple. Very simple. And as you know, I love simple (and I’m willing to bet you do too).
Pasta with Scallops, Zucchini, and Tomatoes
Slightly modified from a recipe found on AllRecipes.com
1 pound spaghetti of your choice (I used a whole wheat variety) **
3 T extra virgin olive oil
3 cloves garlic, chopped **
2 large zucchini, chopped or sliced
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 cup fresh basil, chopped
4 Roma tomatoes, chopped
1 pound Bay Scallops
2 Tbsp. parmesan cheese
- Cook your pasta according to the directions on the box.
- Meanwhile, in a large skillet heat your oil and add the garlic, cooking until tender. Next, add the zucchini, salt, red pepper flakes, and saute for 10 minutes (NOTE: If you decide to use dry basil instead of fresh, add that here too, but….use fresh!).
- Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated parmesan cheese.
**NOTE: If you follow a low FODMAPs diet use gluten-free pasta, and omit the garlic. If you still want the garlic flavor (which, who doesn’t?!), use a garlic-infused or Tuscan olive oil.
So pretty, no??
Ok, you caught me, I used the parmesan cheese from a canister with holes, or in other words not so fresh, and pretty highly processed. I forgot to buy a fresh block of cheese at the store! It really didn’t make a difference, but I’m sure this would have tasted that much better with freshly grated parmesan (naivety is bliss sometimes).
Don’t you just want to dive into this?!
Estimated Nutrition Facts for 1/8th of recipe
Nutrition Highlights: Under 300 calories (not bad!), a good source of calcium, vitamin A and iron, an excellent source of vitamin C. Also, this recipe provides ~100 mg EPA/DHA (this is per 2 ounces of bay scallops. If you want more scallops, add more!)
Nick and I both topped our pasta with extra ground pepper. In this household we add saltiness and other favors/tastes the following ways; serving our food hot (yes, hot food has more volatiles, therefore giving it more flavor), adding fresh pepper, adding sriracha or red hot (it’s true, we use this often) or adding fresh mint, basil, dill, or rosemary from our garden. BAM!
Can you tell which one of the two dishes is mine?
If you guessed the one with extra veggies, you’re right.
This recipe could easily be made with any type of protein, or other fish (I was thinking shrimp would be mighty tasty). The clean-up was fast and it was enjoyed by all!
Question: Which do you prefer, bay or sea scallops??
Any fun plans for the weekend? I’ll be working on Saturday, as usual, then I’m off on Sunday. I’m having a small dinner party with a good friend of mine who just moved back from Florida. Tacos, guacamole, quinoa salad and strawberry goat cheese ice cream on the menu. Yes, all recipes will be on the blog soon! Happy Friday everyone.
Thanks for reading!
The Candid Rd