Gluten-Free Tagliatelle with Bay Scallops & Sweet Peas

If sauteing bay scallops in garlic, white wine, and vegan butter weren’t delicious enough, serving them with pasta and sweet peas make this dish not only flavorful but colorful too. I love finding different gluten-free kinds of pasta. Tagliatelle is similar to fettuccine; its a long, flat, egg noodle. Jovial Foods makes a nice brown rice variety. If you are looking for a seafood dish to serve your friends and family, this gluten-free, dairy-free delight will get no complaints, I promise.

Preparation time: 5-10 minutes (fresh vs frozen)

Cooking time: 15 minutes

Servings: 4


1 pound gluten-free TAGLIATELLE PASTA noodles
10 ounces SWEET PEAS (fresh or frozen)
3 tablespoons VEGAN BUTTER, divided in 1/2
1 tablespoon OLIVE OIL
1 pound BAY SCALLOPS, rinsed and dried (fresh or frozen)
3 cloves GARLIC, chopped
2 tablespoons LEMON JUICE
1/4 cup + 1 tablespoon WHITE WINE
1 tablespoon BASIL
1 teaspoon OREGANO
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
Sprinkle of Italian PARSLEY, chopped
Sprinkle of Vegan PARMESAN CHEESE


    • BOIL water over high heat for the pasta. COOK pasta according to the package. Best to cook ‘al dente’ (firm to the bite).
    • Drain the pasta but SAVE about 1/2 cup of the pasta water for later
    • If using FROZEN, follow the package directions.
    • If using FRESH, I recommend steaming then in a saucepan.
      • FILL a saucepan with enough water to cover the bottom but not up to the steamer basket
      • Bring the water to a BOIL over high heat
      • ADD the sweet peas and COVER for 2 minutes
      • REMOVE from heat and set aside
    • If using FROZEN scallops then THAW in a colander under cold running water for about 5 minutes. RINSE scallops and PAT dry with a paper towel.
    • If using FRESH scallops, RINSE and PAT scallops dry with a paper towel.
    • HEAT a large heavy frying pan over medium-high heat. ADD oil and 1-1/2 tablespoons of butter until it starts to brown.
    • ADD 1/2 the scallops to the very hot skillet*. SPRINKLE with salt and pepper and SEAR for 90 seconds without stirring.
      • *The key to searing the scallops is a very hot pan and leaving lots of room for them to cook. If the pan is not hot enough and the scallops are crowded, they will steam instead of sear. Scallops contain a lot of liquid which will express when they cook. And, I recommend that you take the scallops off the heat a little before you think they are done because they will continue to cook in the bowl.
    • FLIP the scallops over and SEAR on the other side for another 90 seconds.
    • REMOVE the first batch of seared scallops from the pan. PLACE in a medium bowl and set aside.
    • ADD more butter, if needed, and the remaining scallops.
    • SEAR the scallops the same way as you did the first time.
    • REMOVE the second batch and add to the first.
    • In the frying pan you used for the scallops there should still be a hot oil/butter mixture on the bottom. If not, ADD more butter, if you need, and heat until bubbling.
    • ADD the garlic and SAUTE for 1 minute until it starts to brown.
    • ADD the white wine, basil, and oregano and let it bubble. REDUCE for 1 minute.
    • ADD the lemon juice. Salt and pepper to taste.
    • COOK for 1-2 minutes. It should reduce about 1/3.
    • ADD the scallops to the sauce and toss to cover with sauce
    • ADD the cooked pasta to the sauce and use the saved pasta water to extend the sauce if needed
    • TOSS the pasta with the sauce and scallops to combine
    • MIX in sweet peas for color and taste. The amount of peas to add is really a personal preference., I used the whole bag. 
    • TOSS everything to combine
  • SERVE with a topping of parsley and/or vegan parmesan cheese