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Creamy Dill Pasta with Seared Scallops & Zucchini.

  • 237 ml
    chicken or vegetable broth
  • 1 small bunch
    fresh dill
  • 118 ml
    heavy whipping cream
  • 283 g
    macaroni (elbow) pasta
  • ½ medium
    red onion
  • 0.68 kg
    sea scallops
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    2 tsp salt
    283 g macaroni (elbow) pasta
  • 2
    Meanwhile, wash, dry, and trim zucchini. Halve zucchini lengthwise, then slice crosswise into half-moons.
    4 medium zucchini squash
  • 3
    Preheat a large skillet over medium heat.
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini and salt; cook, stirring occasionally, until zucchini starts to soften, about 4 minutes.
    2 tbsp extra virgin olive oil
    1 tsp salt
  • 5
    Meanwhile, peel and mince onion. Add to the skillet with the zucchini and continue to cook, stirring often, until soft, about 2 minutes.
    ½ medium red onion
  • 6
    Add broth and cream to the skillet. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 3 minutes more. Transfer zucchini and sauce to a medium bowl and cover with foil. Set aside.
    237 ml chicken or vegetable broth
    118 ml (½ cup) heavy cream
  • 7
    Wipe skillet clean with paper towels and return to medium heat.
  • 8
    While the skillet heats up, pat scallops dry with paper towels and place on a plate; rub with oil and season with salt and pepper on both sides.
    0.68 kg sea scallops
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Once the skillet is hot, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Work in batches if necessary. Once done, transfer to a clean plate.
  • 10
    Meanwhile, wash and dry dill. Shave leaves off the stems; discard stems and mince the leaves.
    1 small bunch fresh dill
  • 11
    Once the pasta is done, drain and return to the pot. Add dill, zucchini, and sauce to the pot; toss to combine.
  • 12
    Return pot to medium heat to warm through, 2-3 minutes.
  • 13
    To serve, divide pasta and scallops between plates. Enjoy!