Bring lightly salted water to a boil in a large stockpot. Cook pasta according to package directions; drain and set aside.
Use small bay scallops, large sea scallops, and shrimp for a hearty Italian pasta.
Click to watch Chef Edi make his Spaghetti with Scallops and Shrimp recipe.
For more recipes from Chef Edi, visit HSTV.com.
Servings and Ingredients
|1 package(s) (1-lbs.) Gustare Vita spaghetti|
|2 tbsp. Gustare Vita olive oil, divided|
|2 clove(s) garlic, minced|
|½ lbs. bay scallops|
|½ lbs. (26 to 30 ct.) shrimp, thawed if frozen, peeled, and deveined|
|½ tsp. fish sauce|
|½ c. dry white wine|
|¼ c. fresh basil, sliced, plus additional for garnish|
|8 oz. campari tomatoes, chopped|
|½ lbs. sea scallops|
|Hy-Vee ground black pepper|
|Manchego cheese, shaved, for serving|
|Hy-Vee chopped walnuts, toasted, for serving|
Things To Grab
- Large stockpot
- 2 large skillets
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute garlic for 30 seconds to 1 minute or until fragrant. Add bay scallops; saute for 2 to 3 minutes. Stir in shrimp, fish sauce, and white wine. Simmer for 1 minute. Stir in basil and tomatoes; cook 7 to 8 minutes.
Heat olive oil in a separate large skillet over medium-high heat. Season sea scallops with salt and pepper on both sides. Add scallops to hot skillet and sear for 1 to 2 minutes on each side or until a deep brown color develops and scallops are opaque. Remove to a plate.
Hyvee Culinary Expert TipDon’t overcook your sea scallops! 1 to 2 minutes on each side is plenty of time to get a deep brown crust and cook through.
Add cooked pasta to pasta sauce; toss to coat. Plate pasta topped with sea scallops and garnish with basil, Manchego cheese, and toasted walnuts, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 70mg
- Sodium: 400mg
- Total Carbohydrates: 58g
- Protein: 27g
Cantina Mesa Giunco Vermentino di Sardegna white wine