Summer Scallop and Crab Pasta

This Summer Scallop and Crab Pasta is the perfect dish for light seasonal eats with fresh veggies, tons of herbs, and a little spice from cured chorizo.

This is one of those toss it all in together over fresh pasta dishes and let me tell you, it works. In big ways.

We are high into blue crab season and the picking is right. Paired with some huge diver scallops and herbs living is good.

INGREDIENTS

– butter – diver scallops – yellow onion – yellow pepper  – green pepper  – orange pepper  – clove garlic minced – pasta – extra virgin olive oil – crab meat

Melt the butter in a large heavy bottom skillet and sear the scallops until just cooked and light brown on both sides. Set aside.

In the same pan, sauté the onion and peppers until soft, 5 to 7 minutes. Add the garlic and cook 30 seconds longer.

Remove from heat and stir in the cooked pasta, olive oil to coat, crab meat, corn kernels, chorizo, chives, and cooked scallops. Toss it all to combine.

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