Scallops and Parsley Pesto Pasta (Farfalle)

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 410
Protein 23g
Fat 20g
Carbs 39g
Total Time 25 minutes


Scallops and Parsley Pesto Pasta (Farfalle)


Ingredients for 6 servings

  • Scallops
    • 1 1/2 tablespoons avocado oil
    • 2 lb raw giant scallops
    • pinch of sea salt & pepper
    • 1 tablespoon (vegan) butter
  • Pasta
    • 4 cups cooked (gluten-free) pasta (of your choice)
    • Pesto
      • 1 cup parsley, tightly packed
      • 1/3 cup walnuts
      • 2 cloves garlic
      • 1/4 cup olive oil
      • sea salt & pepper to taste
    • 1 1/2 cups cherry tomato, halved
    • 1 cup red onion slices
  1. Cook pasta according to the instructions given, then drain and set aside to cool.  If possible, place in the fridge to chill.
  2. Cover a plate with 1-2 paper towels and place the raw scallops on them.  Let them rest for about 5 minutes, then thoroughly pat them dry with another paper towel.  Add a pinch of sea salt & pepper to them on both the top and bottom.
  3. Set a carbon steel skillet on medium high heat.   Once hot, add avocado oil and place the scallops in the skillet, leaving adequate space in between them.  Sear on each side for 1 -2 minutes, or until a golden sear appears on the scallop and it can be easily lifted off the skillet.  If the scallop is sticking to the skillet, allow it to sear for a few more seconds before flipping over.

    Scallops and Parsley Pesto Pasta (Farfelle)

  4. Once the scallops have cooked, if desired, remove the skillet from the heat and add 1 tablespoon of butter to the skillet.  Repeatedly spoon the melted butter over the scallops to give them a golden color and crispy coating.  Set aside on a plate (do NOT  keep the scallops in the hot  skillet).
    Scallops and Parsley Pesto Pasta (Farfelle)
  5. In a large bowl or jar (or blender), add the ingredients for the pesto.  Use an immersion blender to blend up all the ingredients OR use a blender.
  6. Add the pasta and pesto to a large mixing bowl and fold to mix/coat well.  Add the tomato and red onion and lightly toss together.  Lastly, fold in the scallops and enjoy! Season to taste with sea salt & pepper.
    Scallops and Parsley Pesto Pasta (Farfelle)
    Scallops and Parsley Pesto Pasta (Farfelle)

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