Healthy Summer Scallop Pasta

Empty-your-fridge kind of summer pasta…

There is nothing like combining the flavors of Jersey corn & tomatoes with fresh scallops in the summer. This healthy summer scallop pasta is chock-full of nutrients and flavor, making it the perfect “clean out your fridge” kind of meal!

This wonderful summer scallop pasta has an abundance of healthy ingredients and flavors- it’s the kind of meal we refer to as an “clean out your fridge pasta”. You know, like when you are trying to use up some veggies before they spoil! That happens to me from time to time after I’m a bit too ambitious at the grocery store or farm stand.

This summer dish layers fresh seasonal flavors with savory and buttery notes over a pasta that soaks up all that deliciousness. I even make sure to get greens in there for an added nutrient boost! I use prosciutto to add a lovely salty accent but feel free to use pancetta or bacon. Its the perfect counterpoint to the sweet corn and acidic tomatoes.

So, what if YOU are trying to clean out your fridge and don’t have some of these ingredients? Have no fear! Simply try to remember follow this simple formula… sweet + acidic + salty + greens. You can consider crunch in there, too! Check your veggie drawer and have at it!

Why “dry” scallops are essential…

People have asked me, “why dry scallops?”. The most important reason is because you can only achieve that beautiful golden crust using dry scallops. Essentially, dry scallops are those that have not been chemically treated or infused with water to help to extend shelf life (which also makes dry scallops fresher). “Wet” scallops have a strange bitter taste and excrete moisture when cooking, which prevents them from browning and usually leads to overcooking. Yuck! On the other hand, dry scallops will have a pleasantly sweet flavor and caramelize when cooking, creating a beautiful golden crust!

When purchasing scallops, ask your fish monger if they are dry scallops. They should know but if yours doesn’t know, perhaps try a fish market that does. If you are stuck, you can run a little experiment at home to see if your scallops are dry. Line a microwave safe plate with a paper towel and place one scallop on the paper towel. Heat on high for 15 seconds. If the scallop has a largish ring of moisture around it, then it is a “wet” scallop. If there is just a small amount of water on the paper towel, then the scallop is dry. Check out this quick video to show you how to tell if you have dry vs. wet scallops: Cook’s Illustrated Wet vs. Dry Scallops.

Making it low carb, Whole30, or paleo…

To make this a low-carb dish, simply omit the pasta and use more zucchini ribbons as the “pasta”. What are zucchini ribbons, you ask? Simply use a veggie peeler to create the most wonderful thinly sliced zucchini base! Just be sure to salt the zucchini to weep out some of the moisture. You can see how I do it in this handy video for zoodles. Add the zucchini ribbons at the end just as you would the pasta. This will cook the zucchini ribbons a bit.

For those of us following a Whole30 or paleo lifestyle, omit the pasta AND the corn. Oh yeah, and no cheese to finish the dish :). Not to worry, this is still a delicious meal without the corn! Consider swapping in yellow or orange bell peppers for the corn to add some subtle sweetness. You may also want to add some toasted pine nuts for a bit of crunch and added nutty sweetness.

Additional summer favorites…

Check out these other favorites for the long days of summer:

Grilled Flank Steak with Salsa Verde

Literally the Best Grilled Shrimp Anywhere (and I mean it!)

Greek Chicken Kebobs

This versatile healthy summer scallop pasta will surely please everyone, even those of us omitting pasta!!