Simple Scallop & Veg Pasta

Simple Scallop & Veg Pasta

POSTED ON Date: Monday May 24, 2021 BY EAT MORE FISH


500g Scallops – Roe (Removed and Diced) Meat (Thinly Sliced)
1 Leek – Finely Diced
1 Red Pepper – Finely Diced
1 courgette – finely chopped
12 cherry tomatoes – chopped
4-5 Button Mushrooms – Finely Diced
Some fresh herbs like parsley, thyme, oregano – Finely Chopped
Olive Oil & Butter
Pasta of your choice

Bring a large pot of very salted water to a boil.

In a large frying pan on high heat add a few tablespoons of oil and a few knobs of butter.

Next add all the chopped veg and scallop roe (cooking them with the veg will build flavour… like instant fish stock) cooking them all until tender. You only want to a bit of colour on them, not burnt.

Now cook your pasta according to the packet instructions and use a few ladles of the pasta water and add to the roe/veg in the pan to create a sauce. Add a bit at a time until you get enough sauce for your pasta (you only need enough to coat everything)

One minute before the pasta is finished cooking add the sliced scallops & chopped herbs to the sauce… they should only take 30 seconds to 1 minute to cook.

Using a tongs or slotted spoon add the pasta to the sauce and gently toss/mix.

Season with salt & fresh cracked pepper.



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