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Warm orecchiette pasta salad with scallops, zucchini and arrabbiata sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute warm seafood pasta salad with spicy arrabbiata sauce - quick and delicious!
Ingredients:
  • 1/2 jar Arrabbiata pasta sauce
  • 200g sea scallops
  • 1 lime, juiced
  • 1/2 small orange, juiced
  • 20.00 ml dried oregano
  • 300g truss tomatoes, diced in 0.5cm cubes
  • 1 garlic clove, crushed
  • 2 green zucchini, quartered, seed removed and sliced 0.5cm thick
  • 10 basil leaves, torn
  • Zest from half orange, grated
  • 60ml extra virgin olive oil
  • Sea salt and pepper, to taste
  • Rock salt, for pasta water
Instructions:
  • Slicely cut the scallops, toss them in a bowl with citrus juices, Extra Virgin Olive oil, and oregano. Season with salt and marinate for 10 minutes.
  • Combine the tomatoes and garlic in a bowl and set aside.
  • In a large pot, bring water to a vigorous boil. Add 7 grams of rock salt per litre of water. Then, add Barilla Orecchiette and cook according to the package instructions.
  • Add the zucchini to the boiling pasta water for the last three minutes of cooking.
  • Cook the pasta until it's almost done, then mix it with the tomatoes, half a jar of Barilla Arrabbiata sauce, and fresh basil in a bowl. Stir until the pasta cools to room temperature.
  • Combine the scallops with the pasta until well mixed, ensuring the pasta absorbs all the juices.
  • Drizzle Extra Virgin Olive Oil and sprinkle with grated orange zest before serving.

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