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Who doesn’t love a bright, colourful seafood dish in the summer? Made with our Spirulina Penne, Ciliegino Cherry Tomatoes and Lemon Fused EVOO, this dish will transport your taste buds to the seaside 🌊 It’s packed with vitamins and minerals (thanks to the spirulina!) and is a must-try for any seafood lover!



  1. Dry scallops with paper towel.
  2. Prepare anchovies (optional):
    • Preheat oven to 400F.
    • Finely chop anchovies and coat with bread crumbs. Toss in Virgin Olive Oil and transfer to baking sheet.
    • Bake in oven for 10-15 minutes at 400F, until bread crumbs are toasted brown.
  3. Heat ¼ cup of butter and ¼ cup virgin olive oil over high heat until butter has melted.
  4. Add scallops to pan. Sear on one side for just under 1 minute, then toss in butter.
    • If you are using large scallops, sear both sides.
  5. Transfer scallops to bowl, leaving juices and butter in pan.
  6. Turn down heat to low. Deglaze pan with white wine and let simmer for 10 minutes, until sauce thickens.
  7. Add scallops to sauce and stir.
  8. Add in dried tomatoes and parsley to sauce, stir to combine. Remove from heat.
  9. Cook the pasta:
    • Fill a large pot with 2.5 litres of water, and bring to a boil. Do not add salt to water.
    • Add 250g of Spirulina Penne to boiling water and stir often for 8-10 minutes.
    • Once suggested cooking time has almost elapsed, taste for doneness (al dente).
    • Drain pasta.
  10. Add sauce to drained pasta and mix well.
  11. Plate pasta. Garnish with Ciliegino tomatoes, chives, salted capers, Lemon Fused EVOO, and a lemon wedge on the side.
  12. Add anchovies and bread crumbs on top (optional).
  13. Enjoy!

Did you make this recipe? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.

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