Scallop and Penne Salad



Serving size

about 2 1/2 cups
30 Minutes
60 minutes

This recipe can easily be multiplied and keeps well for 2-3 days.

Scallop and Penne Salad


1 spray Spray olive oil
8 ounces Crimini mushrooms (sliced)
3 quart Water
4 ounce Whole Wheat Penne (or gluten-free penne)
4 tsp. Olive oil
1 tsp. Dried rosemary (or 1 Tbsp. fresh)
1 medium Zucchini (cut into large dice)
2 Medium stalk Celery, raw (diced)
8 large Green olives (coarsely chopped)
1 to taste Black pepper
8 Ounce Sea scallops


Place a large non-stick skillet over medium-high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until well browned.

While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.

When the mushrooms are done add them to the penne and toss well.

Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 - 4 minutes and add them to the penne and mushrooms. Toss well.

Add the celery, green olives, salt, and pepper and toss well.

Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 - 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.

Toss well and chill.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is NOT a low sodium recipe.

Recipe Notes

Roasted criminis are an easy and inexpensive way to add maximum flavor to a dish. Sauteeing them like this until they are well caramelized is the key. The combination of the umami flavor in the mushrooms, the sweetness of the scallops and the richness of the olives combines well with the pasta for a great salad.

"The doctor of the future will give no medicine, but will interest her or his patients in the care of the human frame, in a proper diet, and in the cause and prevention of disease."

Thomas A. Edison, Inventor