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  • 8 to 10, dry-packed, U10-12, scallops
  • 2 TBLS butter
  • 1 zucchini, sliced and halved
  • 2 small yellow squash, sliced and halved
  • 1 C snow peas
  • 3 garlic cloves, sliced thin
  • 1/2 to 3/4 C cherry tomatoes
  • light olive oil
  • kosher salt and pepper
  • dash of crushed red pepper (optional)
  • juice of 1/2 lemon
  • 12 oz linguine
  • 2 TBLS fresh basil, chiffonade
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Farmers markets are open for business, and offering some incredible produce. It’s giving me all sorts of inspiration to create a few super fresh, and healthy recipes. Aside from this one for Seared Scallops with Roasted Summer Vegetables, you need to check out my Asian Kale Salad. It’s a winner, and the perfect side dish for Spring and Summer. Paired so very well with Grilled Chicken Kabobs.

If you are local to Charlotte, check out Unity Farms, then grab these U10-12, dry-packed scallops from The Carolina Meat & Fish Co. Support local as much as you can. It’s so important for small businesses.

This dish can be on your table in under 30-minutes. New to searing scallops, or just can’t seem to get it right? Follow my step-by-step instructions. You will be a pro. You can use a non-stick pan, but I highly suggest using a cast iron pan to sear. Click here for the one I use most often from Lodge, and always suggest as a starter.

a white plate of seared scallops with roasted summer vegetables

Heat oven to 500 degrees. Start a pot of water boiling for the pasta. Let’s talk scallops. Be sure to buy “dry-packed.” As you sear, they will not lose volume like “wet-packed.” Rinse your scallops. Remove the foot. Place on paper towels to dry. In order to get the perfect sear on your scallops, they need to be dry!

Cut the zucchini and squash as pictured below. Lay on a baking sheet, along with the snow peas. Drizzle with light olive oil. Season with kosher salt and pepper. Toss to coat. Place in heated oven for about 8 to 10 minutes. You want to see the vegetables start to brown.

Add the sliced garlic and cherry tomatoes to the pan. Coat with a touch more olive oil and kosher salt. Place back in oven for another five minutes or so. The tomatoes should start to “pop.” As the vegetables are roasting, prepare the pasta to al dente. Drain, but do NOT rinse.

Heat the butter to medium-high in a cast iron pan. Season the scallops with kosher salt and pepper. Sear the scallops in batches. It is super important that you do NOT crowd the pan. Place scallops in the pan and do NOT touch for at least two minutes. You will want to, but do not. This will create the perfect sear. Flip and sear the other side for another minute, or so.

searing four scallops in a cast iron pan

As you are searing the remaining scallops. Place the pasta in a large bowl. Drizzle with a touch more of olive oil just to separate. Dump the entire contents of the baking sheet into the bowl. You want all of the vegetables and the juices from the roasting. Squeeze in the lemon juice and add about half of the fresh basil. Add a dash or two of crushed red pepper flakes. Toss gently.

pasta in a stainless steel bowl for seared scallops with summer vegetables

To serve, plate the pasta. Top with the seared scallops and garnish with the remaining fresh basil. Serve with lemon wedges. ENJOY! I have a feeling that this pasta with Seared Scallops and Summer Roasted Vegetables will become a favorite of yours. You can also very easily grill the vegetables for a whole new level of flavor.

Want to make this low-carb? Skip the pasta!

a white plate of seared scallops with roasted summer vegetables

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  1. […] In a bowl, add the cooked pasta and pour in the veggie/sauce mixture. Stir with a pasta fork to coat the pasta…try not to break up the veggies. Top with the seared shrimp and lemon zest! If you desire, garnish the Pasta Primavera with Shrimp with freshly grated Parmesan cheese…ENJOY! Want a slightly healthier version of this recipe using scallops. Take a peek at my Seared Scallops with Summer Vegetables Pasta. […]

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