Bay Scallops & Shells

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 5
  • About This Recipe

    “Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2″ diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.”


  • 1/4 cuplow fat cottage cheese
  • 1tablespoonlemon juice
  • 1tablespoonfresh dill, chopped
  • 2cupsbay scallops, steamed
  • 1cupcelery, finely chopped
  • 1/4 cupgreen onion, chopped
  • 1tablespoonItalian dressing
  • 6ouncesjumbo pasta shells, cooked
  • Directions

  • In a blender, combine cottage cheese with lemon juice and dill.
  • Blend until smooth.
  • Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
  • Mix well.
  • In a separate bowl mix the drained pasta with Italian dressing.
  • Spoon the scallop mixture into the pasta shells.
  • Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
  • Melt cheese in the oven (broil) and then serve hot.
  • Reviews

  • “I tried this last night. They were great. I love scallops. I might try mixing in some crab and/or minced shrimp and then broil it with some cheese on top. I find stuffed shells to be a fun way of serving pasta too.”

  • “These were not bad, but I felt like they were lacking something, and the celery was a bit overpowering for my taste. I loved how this recipe was very healthy, but next time I will tweak some things to make it suit my taste better.”