Bay Area Foodie

Back to cooking at home…. after all that Food & Wine…

This dish is meant to be served cool (the pasta) so it would be perfect on a hot night. I actually think it would also be good served warm. The flavor is very floral with the many herbs used. It’s like a mouthful of Spring. This was light and tasty.

Recipe link

Filed under: Main Dish, RECIPES | Tagged: cooking, Emeril Lagasse, food, Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis, RECIPES |