Pasta Primavera with Scallops
Submitted by Chez
Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.
YIELD
6 servingsPREP
30 minCOOK
40 minREADY
70 minThis pasta primavera skips the cream entirely and uses chicken broth as the base, making it one of the lighter versions you’ll find. Spaghetti topped with broccoli, mushrooms, carrots, and quartered sea scallops, all cooked in broth with soy sauce and a dash of cayenne. The vegetables stay crisp-tender and the scallops come out sweet and opaque.
Cooking the vegetables in broth instead of sauteing in oil or butter changes the whole character of the dish. The broth keeps everything light and lets the natural flavors of the vegetables and scallops come through without being masked by fat. The soy sauce adds umami depth that you’d normally get from Parmesan or cream.
Timing is everything here. Add the broccoli when it’s bright green but still quite hard, then stir in the scallops. They cook together for about 12 minutes, and both finish at the same time: broccoli crisp-tender, scallops just opaque through the center.
Chef Tips
- Quarter the sea scallops so they cook evenly and quickly. Whole scallops take too long and the vegetables will overcook waiting for them.
- Don’t overcook the broccoli. It should still have snap when you bite into it. Mushy broccoli ruins the whole primavera concept.
- Cook the pasta to true al dente since it will absorb some broth from the topping.
- Garnish with fresh minced parsley for color and a fresh, herbal finish.
Variations
- Use shrimp instead of scallops for a more budget-friendly seafood option.
- Swap the spaghetti for whole wheat pasta for extra fiber and a nuttier flavor.
- Add asparagus, snap peas, or zucchini for a more loaded primavera.
Ingredients
Directions
Cook the pasta until al denta. meanwhile place the onions in a large skillet wiith a ¼ cup of the stock andd cook over medium heat until translucent.
Add the mushrooms carrots, brocoli, and remaining stock, soy sauce and cayenne.
Bring to a boil, then reduce heat to low, cover, simmer just until the brocoli is bright green, but still quite hard.
About ten minutes.
Stir the sea scallops into the vegetables and cook until the scallops are cooked through and opaque and the vegetables are crisp and tender. 12 minutes.
Drain the pasta, place on a serving plate, and spoon the vegetable mixture on top.
Garnish with minced parsley, variation use ½ pound of scallops.
Comments
