This is one of my favourite dinners because it tastes delicious and is so quick to make with ingredients that are easy to have on hand. Here are the main ingredients I used…
Larry’s Catch Scallops are always in my freezer. They are sustainable sourced and delivered to your door in the GTA. They are also very quick and easy to thaw.
Sunflower Kitchen Basil Pesto is gluten free with no added nuts or dairy.
Liviva Foods’ Edamame Pasta is quick to cook so that the whole meal comes together in a flash.
15 Minute Edamame Pesto Pasta with Scallops
This delicious, high-protein dinner is quick to make on a busy weeknight. Have it on its own or pair it with a salad or roasted veggies.
Ingredients
Method
- Fill a pot with water and heat to boiling.
- Meanwhile, pat the scallops dry with a paper towel and melt butter in a heated pan.
- When water is boiling place pasta in the water and scallops in the pan with the melted butter.
- Cook scallops for 2 minutes per side or until cooked through. Cook pasta for 2-4 minutes and drain.
- Place pasta in a large bowl and toss with the pesto. Divide the pasta into bowls or plates and top each with scallops. Enjoy!
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