Spaghetti Salad With Scallops Recipe

Name: Spaghetti Salad With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces spaghetti (about 1/2 pkg.); 6 -8 cups water; 1 teaspoon salt; 1 cup frozen bay scallop; ½ cup frozen baby peas; ½ cup frozen corn; 3 stalks celery, diced; 14 small white onion, diced; ¼ cup sour cream; ¼ cup mayonnaise; ¼ cup parmesan cheese, grated; ¼ teaspoon dill weed; fresh ground pepper

Servings: persons

8 ounces spaghetti (about 1/2 pkg.)
6 -8 cups water
1 teaspoon salt
1 cup frozen bay scallop
½ cup frozen baby peas
½ cup frozen corn
3 stalks celery, diced
14 small white onion, diced
¼ cup sour cream
¼ cup mayonnaise
¼ cup parmesan cheese, grated
¼ teaspoon dill weed
fresh ground pepper

1
Add salt to water and bring to boil.
2
Break pasta in half and add to water.
3
Stir immediately and boil for 12 minute (or refer to package directions.
4
).
5
While pasta is boiling add remaining ingredients to a large serving bowl and mix thoroughly.
6
Two minutes before pasta is done, add scallops, peas and corn to water, boil for the last two minute.
7
Drain in collander under cold running water.
8
Add to serving bowl with remaining ingredients and stir to incorporate.
9
Serve immediately or refridgerate.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 ounces spaghetti (about 1/2 pkg.), 6 -8 cups water, 1 teaspoon salt, 1 cup frozen bay scallop, and more.

Yes, Spaghetti Salad With Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spaghetti Salad With Scallops

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