Roasted Vegetable and Sea Scallop Pastini

Print Friendly


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.

Speak Your Mind