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Pasta with Scallops, Zucchini, and Tomatoes

In this video, you’ll see how to make a simple and fresh summer pasta with bay scallops, zucchini, and tomatoes. Diced zucchini are sautéed with garlic and red pepper flakes and then simmered with chopped tomatoes, fresh basil, and bay scallops. It’s so quick and easy—and ready in about 30 minutes! Watch the video, then get Lisa’s top-rated recipe for Pasta with Scallops, Zucchini, and Tomatoes. Serve this elegant seafood dish over fettuccini.

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  • Foofy

I've never cooked scallops at home before, so the tip in your video about removing the tendon was a lesson to me, and much appreciated. Thanks!

  • sanzoe

Looks yummy and I agree the info on the scallops is really great!

  • Gina

I tried this with a bag of frozen bay scallops. I am on a low carb diet so I omitted the pasta. It was still delicious. This recipe will be part of the dinner rotation.