Pasta Primavera with Scallops

Pasta Primavera with Scallops


  • 300 grams bay scallops, fresh or frozen
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 large leek, sliced diagonally
  • 1 cup mushroom, sliced
  • 1/2 cup snow peas, trimmed
  • 1/2 cup carrot, julienned
  • 1 medium red bell pepper, sliced
  • 1 cup broccoli florets
  • 1/4 cup white wine, or sherry
  • 1/4 cup parmesan cheese, freshly grated
  • salt, to taste
  • 6 cups cooked pasta


Heat oil in a wok or large skillet. Add garlic and cook until fragrant. Add carrot, broccoli and peppers and cook for 1 minute. (If scallops are frozen then add to wok with carrots and peppers.) Add scallops, snow peas, leek and mushrooms and cook for 2 minutes. Add wine or sherry and continue cooking until scallops are done. Season to taste with salt. Pour over hot pasta and sprinkle on cheese. Serve immediately.

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