Shell Pasta Salad with Scallops

scallops06172013This recipe continues with The Outdoor Epicurean’s goal of providing you with easy to make and delicious pasta salads that can be enjoyed at a picnic or at home during a hot summer night.  The salad can  be made in advance and transported to the picnic in a chilled wide mouth thermos.

The best always,




Shell Pasta Salad with Scallops and Green Beans


  • 1 small shell pasta (wholewheat)
  • 1lb sea scallops
  • 1 cup white wine (dry)
  • 1 red onion (minced)
  • 1 lemon (sliced into wedges)
  • 1/2lb green beans (blacned and sliced on a 1 inch diagonal)
  • 3 green onion (cut 1 inch diagonal)
  • 1 lettuce (butter)
  • 1/4 cup white wine vinegar
  • 3/4 cups olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • 1/4 cup fresh dill


Cook the pasta according to the directions on the box.
In a jar with a lid, combine the white wine vinegar, olive oil, kosher salt, honey and dill. Secure with a lid and shake to combine the ingredients. Set aside.
In a saucepan, over medium low heat, combine the white wine, sea scallops, bay leaf and onion. Cook for 5-7 minutes until the scallops are no longer translucent. Remove the scallops from the saucepan with a slotted spoon and let cool. Slice the scallops to 1/4 thickness.
In a mixing bow, combine the pasta, scallops, green beans and green onion.
Drizzle the dressing down the side of the mixing bowl to ensure the pasta does not get over dressed.
Transfer the pasta salad to the serving bowl and garnish with the dill.
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