Warm Orecchiette Pasta Salad With Scallops, Zucchini And Arrabbiata Sauce

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For a quick minute meal, try this warm seafood pasta salad served with a spicy arrabbiata sauce.

All you have to do is throw all your ingredients of Warm Orecchiette Pasta Salad With Scallops, Zucchini And Arrabbiata Sauce

  1. 1/2 jar Barilla Arrabbiata pasta sauce
  2. 200g sea scallops
  3. 1 lime, juiced
  4. 1/2 small orange, juiced
  5. 1 tablespoon dried oregano
  6. 300g truss tomatoes, diced in 0.5cm cubes
  7. 1 garlic clove, crushed
  8. 2 green zucchini, quartered, seed removed and sliced 0.5cm thick
  9. 10 basil leaves, torn
  10. Zest from half orange, grated
  11. 60ml extra virgin olive oil
  12. Sea salt and pepper, to taste
  13. Rock salt, for pasta water

The instruction how to make Warm Orecchiette Pasta Salad With Scallops, Zucchini And Arrabbiata Sauce

  1. Thinly slice the scallops, place in a bowl and add the citrus juices, Extra Virgin Olive oil and oregano. Season with salt and leave to marinate for 10 minutes.
  2. In a separate bowl, mix the tomatoes with the garlic and set aside.
  3. In a large pot, bring plenty of water to the boil. Once boiling add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Orecchiette into the water and cook as per instructions on the box.
  4. Three minutes before draining the pasta, add the zucchini to the boiling water and cook together.
  5. Drain the pasta one minute before the suggested cooking time and toss it into the bowl with the tomatoes, add half a jar of Barilla Arrabbiata sauce and the fresh basil. Stir for few minutes until the pasta reaches room temperature.
  6. Add the scallops to the pasta and combine well. Mix until the pasta absorbs all the juices.
  7. Serve with a drizzle of Extra Virgin Olive Oil and finish with the grated orange zest.

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