Gochujang Scallop Pasta with Roasted Vegetables

Tender wild-caught scallops in a sweet and spicy gochujang butter sauce are tossed with spaghetti, colorful roasted peppers and broccoli for an easy seafood pasta that's packed with flavor and perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Roasted Vegetable Pasta, Scallop Pasta, Scallops, Seafood Pasta, Spaghetti and Vegetables

Servings: people

Author: Silvia Dunnirvine

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