Scallop-Pasta Toss
Ellen Whiteman
Scallop-Pasta Toss is a gluten-free dish that combines the flavors of pasta, seafood, and Asian cuisine. It is a spicy stir-fry dish made with uncooked farfalle, reduced-fat peanut butter, brown sugar, low-sodium soy sauce, rice wine vinegar, crushed red pepper, vegetable oil, sea scallops, red bell pepper strips, garlic cloves, cooking spray, and snow peas. This dish is perfect for those who enjoy a flavorful and spicy seafood pasta.
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15 mins
10 mins
Nutritional Value
Ingredients
Instructions
Cook pasta according to package directions.
Combine peanut butter, brown sugar, low-sodium soy sauce, rice wine vinegar, and crushed red pepper in a bowl. Stir well with a whisk. Set aside.
Heat vegetable oil in a large nonstick skillet over high heat until hot. Add sea scallops and sauté for 2 minutes on each side or until browned. Remove scallops from the pan.
Coat red bell pepper strips and minced garlic with cooking spray. Place the skillet over medium-high heat until hot, then add bell pepper and garlic. Sauté for 2 minutes.
Add snow peas to the skillet and sauté for 2 minutes. Return the scallops to the skillet. Add the peanut butter mixture. Cook for 2 minutes or until thoroughly heated.
Combine the cooked pasta and scallop mixture in a serving bowl. Toss gently to combine. Serve immediately.
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