I had some avocados and got to thinking. Generally when I have one around I tend to make sushi salad but this time around I wanted to make something with pasta. There were scallops in the freezer and when it came to a vegetable well, thanks to last year’s harvest I think there is enough broccoli, cauliflower and romanesco in the freezer to feed us for another year. This allowed me to put together a simple yet delicious dinner that came together very quickly.

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Pasta with Avocado, Broccoli and Scallops

Serves 2

2 cups cooked pasta such as penne or gemelli or the like
1 avocado
1/2 tsp salt
6 oz scallops
1 TBS flour mixed with 1 tsp salt
2 tsp olive oil
1 tsp lemon juice plus more to taste

Pat the scallops dry. Mix the flour and salt and dredge the scallops in the flour to coat.

Heat the oil in a small fry pan. When hot add the scallops and cook for three minutes, turn and cook for three minutes or until cooked through. Remove to a plate. Cut each scallop into fourths.
Peel and pit the avocado and put it in a bowl and mash with a fork. Add salt and stir.
If the pasta is cold warm it up a bit in the microwave.
Add the pasta, scallops and broccoli to the avocado and stir to coat.

Squeeze in a little lemon juice, taste and adjust seasoning if needed.
toss to coat.
Serve with grated Parmesan if desired

How Was the Avocado Recipe?

Not only was this a very easy dinner to make it was delicious! I thought I had pasta in the refrigerator but turns out I did not but even with having to make the pasta I had dinner on the table within half an hour. The scallops cooked while I was bringing the water to a boil to cook the noodles and while they were cooking I just did the other steps.

It came together very quickly and easily and we both really enjoyed the meal. I do love when I can get a good meal on the table in a short period of time. Sometimes I don’t want to spend hours cooking, ya know?

The avocado almost melts and forms a really lovely sauce like coating on the pasta. The lemon juice adds a touch of brightness. Scallops are a delicious addition and I suspect that shrimp or chicken would work just as well. Including the broccoli makes this a delicious all in one meal. I just toss the frozen broccoli into the pasta water with three minutes left to cook, bring it back to a boil and then set the time for three minutes. This saves a pot as you don’t have to cook the vegetable separately.