The brightness and color of this pasta with the meatiness of the scallop cannot be beat. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension. This can be made with tinned scallops or even sautéed ones that have been thawed from your freezer “pantry”!
When it comes to finding sustainable scallops, farmed scallops are basically sustainable, landing in the “Yellow-Green” range overall. Antibiotics and feeds are not used in scallop farming, there’s no affluence, and chemical use and ecosystem impacts are minimal. As with all tinned seafood, know your source and look into where the scallops come from and how impacted they are. I like using Ramon Pena‘s Small Scallops in Sauce!
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”
These scallop dumplings with their chunks of smoked salmon are pure Scandinavia, especially when you float them in a broth flavored with dill and allspice. If only all the grand things in life came together this easily.