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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🌾 Gluten Free

15 mins

10 mins

Nutritional Value



Total: 12Serves: 4
6 ounces Uncooked Farfalle
1/4 cup Reduced-Fat Peanut Butter
2 tablespoons Brown Sugar
2 tablespoons Low-Sodium Soy Sauce
2 tablespoons Rice Wine Vinegar
1/2 teaspoon Crushed Red Pepper
2 teaspoons Vegetable Oil
1 pound Sea Scallops
1 cup Red Bell Pepper Strips
2 Garlic Cloves
Cooking Spray
3 cups Snow Peas


Step 1 : Cook Pasta

Cook pasta according to package directions.

Step 2 : Prepare Peanut Butter Mixture

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.

Step 3 : Sauté Scallops

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.

Step 4 : Sauté Bell Pepper and Garlic

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.

Step 5 : Add Snow Peas and Scallops

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.

Step 6 : Combine Pasta and Scallops

Combine the cooked pasta and scallop mixture in a serving bowl. Toss gently to combine. Serve immediately.

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