Lentil Pasta with Scallops and Mushrooms

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💡 Need a fresh lunch idea that's super quick, nutrient dense, and blood sugar friendly?

Lentil Pasta with Scallops and Mushrooms

This morning I was a bit stuck. I had to prep lunch for the kids to take with, but my brain did not switch on last night to plan ahead… and school lunch? That had to be ordered 7 days in advance 😅 So there I was, rummaging through the freezer—and a small bag of scallops came to my rescue.

Scallops are a bit of an unsung hero. They cook in minutes, have a very mild taste (hello, kid-friendly!), and they're incredibly nutrient dense. Rich in taurine—a sulfur-containing amino acid—scallops support cardiovascular health, bile salt formation, and the regulation of calcium levels in the body. They also provide lean protein, vitamin B12, iodine, and omega-3 fatty acids, making them ideal for stable blood sugar and hormone support.

✨ Here's how I made them:

• A glug of olive oil

• Two red onions, finely sliced

• 500g of frozen scallops (for those in Belgium, I get the Noix de Pétoncle in Colruyt)

• Some mushrooms, thinly cut

• A generous sprinkle of dry estragon (or herb of your choice)

🍳 On low heat, gently sauté the onions in olive oil until slightly softened. Add the scallops, mushrooms, and herbs. Cook for another 10 minutes or so until the scallops are tender.

Serve with lentil pasta or wild rice for a fibre-rich, blood sugar balancing meal 🌿

Kids love this and it's a quick go-to meal for weekends too. They may be small, but scallops are nutrient dense and satisfying—a 500g pack is plenty for our family of five.

👉 Share this with anyone else who might need a nutritious, fuss-free meal idea!

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