Scallops with Fusilli

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The sharp edge of the lime juice makes for a lovely contrast to the smooth richness of both the scallops and pasta. You can pick up speed and save on clean-up if you cook the scallops along with the pasta. If you use shrimp instead, buy them already peeled and deveined.


  • Salt
  • 1 pound fusilli or penne
  • 1 pound sea scallops, peeled and <


  1. Bring a large pot of salted water to a boil in a pot. Add the pasta and boil 7 minutes.
  2. Meanwhile remove the tough, rubbery appendage from the side of each sea scallop. (Or pick over and remove any cartilage from the crab.) Add the shellfish to the pasta and continue to simmer until the pasta and the fish are cooked through, about 3 minutes.
  3. Meanwhile ri