Easy Pan Fried Scallop and Creamy Pasta with Vegetables

scallops with creamy pasta and vegetables


  • 1 pound sea scallops
  • 1 10 oz package frozen mixed vegetables – broccoli, cauliflower, carrots
  • 1 TBS flour mixed with 1/2 tsp salt
  • 2 TBS bread crumbs
  • 1 TBS olive oil
  • 1 package fresh tonnarelli pasta or the like
  • 1 tsp lime zest (or lemon)
  • 1 cup chicken broth
  • 1 cup milk
  • 3 TBS sour cream
  • 1 TBS flour 
  • 1/2 cup grated parmesan cheese 
  • salt to taste

Toasted pine nuts if desired


  • Bring a large (6 quart) pot of salted water to a boil
  • While the water is heating pat the scallops dry and add the flour and salt to a small plate.
  • Dredge the scallops in the flour and set aside.
  • When the water boils add the pasta and cook according to the package directions. Add the frozen vegetable mix in the last three minutes of cooking. Drain the pasta and vegetables and set aside.
  • Heat a fry pan with 1 TBS of oil. When the oil is hot add the scallops and fry for about two minutes on each side until just golden and cooked through. Keep warm.
  • Add the oil to a saute pan. When it is hot add the zest and swirl. Stir in the chicken broth. 
  • Stir in the milk and bring just to a boil. Add all but 1 TBS of the parmesan cheese. Heat until melted.
  • Slowly stir in the cornstarch mixed with a little water to thicken. Cook for one minute.
  • Mix in the pasta and vegetables and heat through. Add a little milk if needed.
  • Serve with a sprinkling of parmesan on top and toasted pine nuts if desired.

Keywords: pasta, tonarelli, scallops, vegetables, creamy