THIS SUMMER SCALLOP AND CRAB PASTA IS THE PERFECT DISH FOR LIGHT SEASONAL EATS WITH FRESH VEGGIES, TONS OF HERBS, AND A LITTLE SPICE FROM CURED CHORIZO.For when you are craving everything that is summer but don’t want to give up the carbs. This Summer Scallop and Crab Pasta is the perfect dish for light seasonal eats with fresh veggies, tons of herbs, and a little spice from cured chorizo.
Contents
INGREDIENTS
- ▢4 TBS BUTTER
- ▢1 LBS DIVER SCALLOPS
- ▢1/4 YELLOW ONION MINCED
- ▢1/4 YELLOW PEPPER CHOPPED
- ▢1/4 GREEN PEPPER CHOPPED
- ▢1/4 ORANGE PEPPER CHOPPED
- ▢1 CLOVE GARLIC MINCED
- ▢6 OZ PASTA COOKED TO AL DENTE AND DRAINED
- ▢4 TBSP EXTRA VIRGIN OLIVE OIL
- ▢1/2 LBS CRAB MEAT PICKED OVER FOR SHELLS
- ▢2 COBS CORN GRILLED, CORN SCRAPED FROM COBS
- ▢2 OZ TOP QUALITY CURED CHORIZO OR OTHER SPICY SAUSAGE
- ▢HANDFUL FRESH CHIVES SNIPPED
- ▢SALT AND PEPPER
INSTRUCTIONS
- Melt the butter in a large heavy bottom skillet and sear the scallops until just cooked and light brown on both sides. Set aside.
- In the same pan, saute the onion and peppers until soft, 5 to 7 minutes.
- Add the garlic and cook 30 seconds longer.
- Remove from heat and stir in the cooked pasta, olive oil to coat, crab meat, corn kernels, chorizo, chives, and cooked scallops. Toss it all to combine.
- Season with salt and pepper as desired and serve.
NUTRITION
Serving: 1g | Calories: 556kcal | Carbohydrates: 46g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 1019mg | Potassium: 625mg | Fiber: 3g | Sugar: 5g | Vitamin A: 726IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg
