Roasted Vegetable and Sea Scallop Pastini

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My son Ryan and his wife Gina love to cook together. This is one of their all time classic dishes they like to make together.


  • 8 large sea scallops
  • Fusilli pasta noodles
  • 1 lemon
  • 2 tablespoons Butter
  • Fresh chopped parsley (for topping)
  • Fresh grated parmesan (for topping)
  • Sea salt
  • Ground black pepper
  • Red pepper
  • Garlic (fresh or powder)

Roasted Vegetable Ingredients:

  • 2 red peppers, sliced
  • 3 zucchinis
  • 3 yellow squashes
  • 2 packs button mushrooms, sliced


Roasted Vegetables: Cut the peppers into approximately 1” slivers and dice the zucchinis and squash into 1” to ½” thick quarters. Combine these in a bowl with the mushrooms, sea salt, ground black pepper, red pepper powder, garlic, olive oil, and sea salt. Toss together.  Place vegetables on a foil-covered baking sheet and bake at 425°F until they are tender, turning every 15 minutes.

Scallops: Season the 8 large scallops on both sides with garlic powder, salt, and black pepper, while heating 1 tablespoon of butter in a skillet.  Add scallops to skillet and sauté until brown on both sides (about 5 minutes each).  Add a squeeze of lemon juice to pan.

Pasta: Boil water and add box of fusilli pasta noodles.  After cooked, drain pasta and stir in 1 tablespoon of butter. Season with a dash of garlic salt.

Toss vegetables and pasta together and serve.  Top each dish with scallops and sprinkle fresh Italian parsley and grated parmesan cheese.

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