How to Make Seafood Pasta

I came up with this recipe when I was looking for something to make for dinner. I had a number of leftover ingredients from other recipes, so I laid everything out on the counter and said, let's make a meal. I figured there were only two possible outcomes: either it would turn out ok . . . or it would be really gross!
I've watched a lot of Good Eats, and I've made a ton of the recipes from that show, so I figured I'd do ok creating a meal with what I had. To my surprise, it came out great!
This meal is delicious by itself, but it's even better with cornbread stuffing. If you're looking for something a little lighter, you could pair it with either cornbread or butter bread.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Serves 2 people


  • 1 cup bay scallops
  • 1 pack soba noodles
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 tomato, chopped
  • 2 sweet peppers, chopped
  • 1 slice onion, chopped
  • Pinch Himalayan pink salt
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon butter


  1. Cook the soba noodles (follow package instructions). When noodles are done, drain.
  2. While the noodles are cooking, add butter to a pan on low heat and cook the scallops for 3 minutes.
  3. Add onion, tomatoes, sweet peppers, and seasonings to the pan. Turn the heat to medium for 3 more minutes. Cook until scallops and vegetables are tender.
  4. Add scallop mixture to the pot of drained soba noodles.
  5. Add lemon juice to the pot. Turn heat to low and slowly add milk, a little at a time. Do the same with the sour cream. Cook until creamy, about 3 minutes.
  6. Once creamy, remove from heat and allow it to cool.
  7. Enjoy as is or pair with butter bread, cornbread, or cornbread stuffing. I ate mine with 2 pieces of toasted butter bread. 

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