Mind Blown Dusted Scallop Spring Pasta Salad


1 Box Mind Blown Dusted Scallops

1 pound pasta

1 pound fresh asparagus cut into 1-inch pieces, ends trimmed and discarde

2 tablespoons olive oil

1 cup fresh English peas

Juice of 1 large lemon

1 1/2 tsp. dijon mustard

1/2 tsp. minced garlic

1 shallot, finely grated

2 Tbl. Olive oil

Salt and freshly-cracked black pepper to taste


1) Bring a large pot of salted water to a boil. While pasta water is heating, prepare the Mind Blown Dusted Scallops.

2) In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from skillet and reserve on a plate. 

3) Cook pasta to al dente texture, according to package instructions.

4) Just before the pasta is done cooking (about 2-3 minutes), carefully add in the asparagus pieces and the peas. (This is to blanch them and get the veggies nice and vibrant). When the pasta is done cooking, drain the pasta with asparagus and peas. Rinse and drain briefly with cold water.

5) Pour the pasta mixture into a large serving bowl and top with prepare Mind Blown Dusted Scallops.

6) Make the dressing: whisk olive oil, dijon, shallot, garlic, pink salt and pepper to taste in a bowl. Drizzle over the pasta mixture and scallops, toss until combine. Garnish with lemon wedge and serve!


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