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Publix Aprons Recipes

Mediterranean Scallops and Artichoke-Mushroom Pasta

Total Time - 35 minutes / Makes 6 Servings

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Cooking Sequence

  • Prepare pasta through step 2 - 10 minutes
  • Begin scallop recipe - 5 minutes
  • Continue pasta and then scallops - 5 minutes
  • Complete both and serve - 15 minutes

Mediterranean Scallops

2 medium yellow squash
2 small zucchini
2 plum tomatoes
1/4 cup white wine
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
12 oz sea scallops
1/4 cup shrimp scampi sauce

  • Preheat broiler.
  • Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.
  1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
  2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8–10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
  3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.
CALORIES (per 1/6 recipe) 180kcal; FAT 8g; CHOL 45mg; SODIUM 310mg; CARB 7g; FIBER 1g; PROTEIN 19g; VIT A 10%; VIT C 20%; CALC 4%; IRON 15%
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Artichoke-Mushroom Pasta

1 small red bell pepper
2 tablespoons extra-virgin olive oil
4 oz pre-sliced baby portabella mushrooms
1 (14-oz) can quartered artichoke hearts (drained)
1 1/2 cups water
1/4 cup white wine
1 (4.6-oz) box Italian herb pasta mix
3 tablespoons grated Parmesan cheese

  1. Preheat large sauté pan on medium-high 2–3 minutes. Cut pepper into thin strips. Place oil in pan and then add peppers and mushrooms; cook and stir 2–3 minutes or until vegetables begin to soften.
  2. Stir in artichokes, water, wine, and contents of seasoning packet (from pasta mix); bring to a boil.
  3. Stir in pasta. Cover and reduce heat to medium-low; cook and stir 8–12 minutes or until pasta is tender. Sprinkle with cheese and serve.

CALORIES (per 1/6 recipe) 170kcal; FAT 7g; CHOL 5mg; SODIUM 460mg; CARB 21g; FIBER 2g; PROTEIN 6g; VIT A 25%; VIT C 110%; CALC 6%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1 (4.6-oz) box Italian herb pasta mix
Add to your grocery list 3 tbsp grated Parmesan cheese
Add to your grocery list 1 (14-oz) can quartered artichoke hearts
Add to your grocery list 1/2 cup white wine

Add to your grocery list 2 plum tomatoes
Add to your grocery list 4 oz pre-sliced baby portabella mushrooms
Add to your grocery list 1 small red bell pepper
Add to your grocery list 2 medium yellow squash
Add to your grocery list 2 small zucchini

Add to your grocery list 12 oz sea scallops
Add to your grocery list 1/4 cup shrimp scampi sauce

From Your Pantry
Add to your grocery list 1 1/2 tsp Italian seasoning
Add to your grocery list 5 tbsp extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with a fresh salad blend, dinner rolls, and a chocolate dessert.
  • The veggies in the scallop recipe will be crisp-tender. For softer veggies, microwave the sliced squash for 2–4 minutes before adding to the tomatoes and seasonings.
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Recipe Version seaf0106