Scallop and Pico de Gallo Pasta - close up

Scallops and Pico de Gallo Pasta

Scallop and Pico de Gallo Pasta - side view

Hot nights call for cool food like this Scallop and Pico de Gallo Pasta. I used spaghettini because that’s what I had on hand for pasta. But, I think it would be sensational with Angel Hair Capellini too.

Check out the recipe for detailed instructions on how to cook the scallops so they are nicely caramelized but still tender. You don’t want boiled rubbery scallops!

Enjoy all the freshness of summer with the Pico de Gallo (I use store bought – cause it’s summer and a good brand is like having your own sous chef to decrease your time cooking on a hot day), blueberries, crunchy sugar snap peas and bell peppers and the surprising taste of sweetie drop peppers.

Tip: Sweetie Drop Peppers are originally from Chile. I find them jarred at the grocery store or in the deli case at my favourite cheese shop. If you can’t find them, it’s all good. This Scallop and Pico de Gallo is still a summer flavour bomb all on it’s own. Enjoy.


Scallops and Pico de Gallo Pasta

Scallop and Pico de Gallo Pasta - overhead photo

Serve this cold or at room temperature for the most refreshing supper of the summer season.

  • Author: Karen Anderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Category: Dinner
  • Method: chopping
  • Cuisine: Canadian


⅔ lb spaghettini or capellini pasta

1½ lbs large sea scallops (Digby scallops are the best)

2 cups fresh Pico de Gallo 

1 cup fresh blueberries

1 cup sugar snap peas, topped and tailed and chopped in half

2 green onions, chopped

1 cup cherry tomatoes, halved

1 diced yellow bell pepper

½ cup sweetie drop peppers 

Freshly ground pepper – to taste

⅓ cup chopped cilantro


  1. Fill a large pasta pot with water, add a bit of salt, bring to a boil and add the pasta cooking until al dente. Meanwhile, prepare the scallops and other ingredients.
  2. Wash and dry the scallops with a paper towel.
  3. Heat a cast iron or heavy bottom fry pan and add butter or olive oil to coat the bottom. Place the scallops so there is a few inches between each. Leave on one side until it is caramelized and brown. It should lift easily at that point. Now flip it and cook the other side. Remove to a rack on a pan and cook in batches until they are all caramelized, cooked but not overcooked and rubbery. Tip: if you cook them too close together, they release moisture and boil instead of caramelizing.
  4. Test the pasta for doneness. It should be al dente or toothsome to the bite. Drain it, rinse with cool water, spin it in a salad spinner to remove excess water and dump it into a large serving bowl.
  5. Add the Pico de Gallo, blueberries, snap pea, green onions, cherry tomatoes, bell pepper, sweetie drop peppers and mix well.
  6. Season with freshly ground pepper to taste.
  7. Garnish with the scallops and cilantro.
  8. Enjoy immediately at room temperature or keep in the refrigerator and enjoy later the same day. 


Keywords: Scallops and Pico de Gallo Pasta

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