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.


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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