Scallops And Edamame Pasta Recipe

Name: Scallops And Edamame Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces barilla plus pasta (any); 1 beaten egg; 1 tablespoon water; 1/2 cup whole wheat flour; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon seasoning salt; 12 ounces fresh sea scallops (make sure they are real sea scallops, not artificial scallops cut from skate); 1 cup fresh mushrooms, chopped; 1 cup chicken broth; 2 garlic cloves, minced; 1/2 teaspoon red wine vinegar; 1 teaspoon soy sauce; 1 cup frozen edamame

Servings: persons

6 ounces barilla plus pasta (any)
1 beaten egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon seasoning salt
12 ounces fresh sea scallops (make sure they are real sea scallops, not artificial scallops cut from skate)
1 cup fresh mushrooms, chopped
1 cup chicken broth
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
1 teaspoon soy sauce
1 cup frozen edamame

1
Cut scallops in half or quarters depending on size.
2
Beat egg with water in bowl large enough to hold scallops.
3
Add scallops and stir to coat.
4
Drain off excess egg.
5
In a food storage bag mix flour, paprika, pepper and salt.
6
Add drained scallops to bag and shake to coat.
7
Heat a large frying pan over medium/low heat.
8
When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
9
Cook scallops for about 5 minutes.
10
Remove scallops and put aside.
11
Meanwhile put pasta on to boil.
12
While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
13
Pour into the same pan that you cooked the scallops inches.
14
Bring to a boil and add mushrooms and edamame.
15
Cook for 5 minutes.
16
Add scallops and cook for 5 to 7 minutes more.
17
When pasta is done, drain and add to frying pan with other ingredients.
18
Stir to mix in pasta and serve.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces barilla plus pasta (any), 1 beaten egg, 1 tablespoon water, 1/2 cup whole wheat flour, and more.

Yes, Scallops And Edamame Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops And Edamame Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions