MERMAN'S REVENGE RECIPE
CREAMY LEMON PEPPER SCALLOP PASTA
Tender bay scallops and rotini tossed in a creamy, savory sauce with Merman's Revenge Lemon Pepper Seasoning, melted Parmesan, and fresh chives. An easy seafood pasta made in one pot after the noodles are cooked.
LET'S COOK
DIRECTIONS
PREP THE SCALLOPS & CHIVES
Pat the bay scallops dry with paper towels so they can take on a little color in the pot. Chop the fresh chives and measure the chicken broth, cream of chicken soup, Lemon Pepper Seasoning and Parmesan before you start the sauce.
COOK THE ROTINI
Bring a large pot of water to a boil and add half a box of rotini. The pasta used in the video called for 9-11 minutes, but it was cooked for approximately 7 minutes so it would stay slightly firm and finish when mixed with the creamy sauce. If your brand cooks differently, aim for a little short of fully tender.
DRAIN THE PASTA
Drain the rotini in a colander, then return the empty pot to the stove. Set the pasta aside briefly while you start the scallops and sauce in the same pot.
GIVE THE SCALLOPS A QUICK SEAR
Heat the pot over medium heat and add a very small amount of olive oil. Add the bay scallops and sear for approximately 30 seconds, moving them gently as needed. The goal is a little surface color, not to cook them all the way through at this stage.
ADD THE CHICKEN BROTH
Pour 1/4 cup chicken broth into the pot with the scallops. Stir gently and scrape up any seasoned bits from the bottom of the pot; these help flavor the sauce.
STIR IN THE CREAM OF CHICKEN SOUP
Add 1/4 cup cream of chicken soup. Stir until it blends with the broth and forms a smooth, creamy sauce around the scallops. Bring the mixture to a gentle simmer.
SEASON & SIMMER
Sprinkle in about 1 tablespoon of Merman's Revenge Lemon Pepper Seasoning and stir thoroughly. Let the sauce simmer gently for approximately 2 minutes so it thickens slightly and flavors the scallops. The scallops should be opaque and cooked through before you turn off the heat; allow a little longer if needed.
RETURN THE PASTA
Turn off the heat, then add the drained rotini back to the pot. Fold the pasta gently through the warm scallops and sauce so every spiral is coated without breaking the delicate scallops.
MELT IN THE PARMESAN
Add approximately 1/4 cup grated Parmesan cheese, with a little extra if you like. Stir repeatedly while the sauce is still warm until the cheese melts into the creamy coating and clings to the rotini. If the mixture becomes too thick, loosen it with a small splash of broth.
FINISH WITH CHIVES & SERVE
Stir in some freshly chopped chives. Spoon the pasta into bowls, making sure each serving includes bay scallops, and finish with a little more chive garnish. Serve while the sauce is warm and creamy.
MADE WITH
LEMON PEPPER SEASONING
Fresh, bright lemon flavor and savory black pepper balance the creamy Parmesan sauce and tender scallops without overpowering the seafood.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOK THE PASTA SLIGHTLY SHORT
Taking the rotini out a little early keeps it from becoming too soft when you return it to the hot scallop sauce.
KEEP THE SCALLOP SEAR BRIEF
Bay scallops are small and cook quickly. A short initial sear gives them light color; they finish cooking during the gentle simmer.
ADD CHEESE OFF THE HEAT
Turn the heat off before adding the rotini and Parmesan. The remaining warmth helps the cheese melt smoothly into the sauce without overcooking the scallops.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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