This Gochujang Scallop Pasta with Roasted Vegetables brings together tender wild-caught scallops in a sweet and spicy gochujang butter sauce, spaghetti and colorful roasted vegetables for an easy seafood dinner that feels anything but ordinary. Everything cooks at the same time, making this the kind of restaurant-worthy meal I love for busy weeknights.
This post is sponsored by Bon Cuisine. As always, all opinions and recipes are my own.
Author’s Note
There are nights when I have the time and energy to make dinner completely from scratch, and then there are the nights when I need a little help getting something really good on the table.
Especially this time of year.
With everyone settling back into their routines and weeknights suddenly feeling much busier, I’ve been leaning into meals that give me a head start without making dinner feel like an afterthought.
That’s exactly what inspired this pasta.
I started with Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce, which you can find at Stop & Shop, added spaghetti and a sheet pan full of colorful roasted vegetables, and ended up with a complete seafood dinner that feels special enough for the weekend but is easy enough to make on a Tuesday night.
The best part? The scallops cook straight from frozen, and the chef-crafted gochujang butter sauce is already right there with them. There’s no thawing seafood ahead of time and no separate sauce to make.
While the peppers and broccoli roast, the pasta cooks and the scallops go into the skillet. About 20 minutes later, everything meets in one bowl.
This is exactly the kind of shortcut I can get behind.
-Silvia
WHY YOU’LL LOVE THIS GOCHUJANG SCALLOP PASTA
High-quality seafood without the extra work. Bon Cuisine starts with premium wild-caught scallops, giving this simple weeknight pasta a restaurant-worthy seafood component without a complicated preparation.
The sauce is already taken care of. The scallops come in a chef-crafted gochujang butter sauce that is savory, buttery, a little sweet and a little spicy. Once the scallops are cooked, that flavorful butter becomes the sauce for the entire dish, no separate pasta sauce needed.
It goes straight from freezer to skillet. No remembering to thaw the scallops in the morning! They cook directly from frozen, which makes this a great option to keep tucked away for those nights when dinner wasn’t exactly planned.
Everything cooks at the same time. This is my favorite part. Once the vegetables are in the oven, cook the spaghetti and scallops while they roast. By the time the vegetables are caramelized around the edges, everything else is ready too.
It’s easy to make it your own. I used spaghetti and roasted peppers and broccoli, but think of the Bon Cuisine scallops as your starting point. Toss them with your favorite noodles, spoon them over rice or pair them with whatever vegetables you have on hand. Dinner can look a little different every time without adding more work.
For me, that’s what an easy weeknight dinner should be: a few good ingredients, minimal prep and something I actually look forward to eating.
What is gochujang?
If you’re new to gochujang, it is a Korean fermented red chili paste with a wonderful balance of savory, spicy, slightly sweet and deeply umami flavors.
Here, Bon Cuisine pairs those flavors with butter, which gives the sauce richness and mellows the heat beautifully. It works especially well with the natural sweetness of the scallops and the caramelized bell peppers.
The result has plenty of flavor without requiring me to pull five different bottles out of the refrigerator to make a sauce, which, on a busy night, I appreciate!
Ingredients you’ll need
- Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce: You’ll need one package. Keep the scallops frozen until you’re ready to cook them. I picked mine up at Stop & Shop, and you can also check the Bon Cuisine store locator to find them near you.
- Spaghetti: I used 8 ounces, which was just enough pasta to turn the scallops into a complete meal without overwhelming that delicious gochujang butter sauce.
- Bell peppers: I use one red, one green and one yellow bell pepper. The combination makes this pasta incredibly colorful, and roasting brings out their natural sweetness.
- Broccoli: One cup of chopped broccoli adds another vegetable and gets wonderfully caramelized in the oven.
- Olive oil: Just enough to coat the vegetables before roasting.
- Sea salt and black pepper: For seasoning the vegetables.
- Pasta water: Don’t forget this one! Reserve about 1 cup before draining your spaghetti. You won’t necessarily need all of it, but a splash helps the gochujang butter coat the spaghetti and brings everything together.
Easy swaps and variations
One of the reasons I love this dinner idea is that you don’t really need to follow my exact combination every time.
Instead of spaghetti, try linguine or another favorite pasta. You could skip pasta altogether and serve the scallops and vegetables over steamed jasmine rice.
The vegetables are flexible too. Zucchini, asparagus, mushrooms, snap peas or whatever needs to be used from the refrigerator can all work here. Just keep in mind that roasting times will vary depending on the vegetable.
That’s the beauty of starting with seafood that’s already paired with a flavorful chef-crafted butter sauce: the hardest part of deciding what’s for dinner is already handled. From there, you can build the meal around whatever your family likes or whatever you already have in the kitchen.
Easy Weeknight Dinner Ideas
Gochujang Scallop Pasta with Roasted Vegetables
Ingredients
- 1 pk Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce
- 8 oz spaghetti
- 1 red bell pepper chopped into bite-size pieces
- 1 green bell pepper chopped into bite-size pieces
- 1 yellow bell pepper chopped into bite-size pieces
- 1 cup broccoli chopped
- 1 tbsp olive oil
- 1 tsp sea salt
- black pepper to taste
- 1 cup reserved pasta water
Instructions
- Preheat oven to 425°F and bring a large pot of water to a boil.
- Add the bell peppers and broccoli to a baking sheet. Toss with olive oil, sea salt and black pepper. Roast for 20 minutes, or until tender and lightly caramelized.
- Meanwhile, cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- While the vegetables and pasta cook, prepare the Bon Cuisine Wild Caught Scallops with Gochujang Butter Sauce directly from frozen according to package directions. Cook covered in a skillet for 5 minutes, then uncover and cook for another 3–4 minutes, or until cooked through.
- Add spaghetti, roasted vegetables, scallops and all of the gochujang butter sauce to a large serving bowl. Toss to combine, adding reserved pasta water a little at a time as needed until the sauce lightly coats the spaghetti.
- Serve immediately and enjoy.
Notes
Storage and reheating
To store: Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 3 days. I recommend storing the pasta, vegetables and scallops together so the pasta can continue soaking up all that flavorful gochujang butter sauce. To reheat: Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce as needed. Cover and warm just until everything is heated through. Try not to overcook the scallops when reheating, as they can become tough. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each, until warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
