Beet Pappardelle With Scallops

This post may contain affiliate links, please read my privacy policy.

Last weekend, I got together with two of my friends (Anastasia from LandOfPleasantEating and Marqel from Pics.Zip) to prepare this amazing dish — Beet Pappardelle and Scallops.

We spent the entire day cooking and shooting tasty-style videos. It was a blast and I can’t wait to share more videos with you from working with Marqel!

The inspiration for this dish came from a meal I had at one of my favorite restaurants, Wine Market Bistro about two years ago.

The color beets can add to a dish is astounding. They’re also quite good for you too. Beets are:

  • Rich in vitamins & minerals
  • Rich in antioxidants
  • Aphrodisiacs
  • Energy boosting
  • Healthy for babies (puréed)

Beet Pappardelle With Scallops

I enjoy pairing scallops with something more filling, like pasta since they aren’t the most hardy protein. The scallops and pasta in this dish go so well together. Originally, my intent was to top the scallops with a corn polenta because I have been recently obsessed with how Minnow prepares theirs. Unfortunately, that was a fail for me! Instead, I added fresh corn which gave this dish a nice texture, and it was just as satisfying.

Having never made a beet purée before, I thought it might be difficult and time consuming. However, I found it to be quite simple and fun to make. It’s always exciting when you try something out for the first time, have no expectations, and end up blowing yourself away!


Making Beet Pappardelle with Scallops sounds like a complicated and sophisticated dish, right? Well, it’s fairly simple to make the beet pappardelle, and scallops only take a few minutes to cook. Learn all my tips and tricks for cooking scallops and how to make them better than restaurant quality, here.

You’ll definitely impress all your guests with this dish. They’ll think you’re a master chef who slaved in the kitchen for hours! If you make the beet purée ahead of time, this dish will easily fall into the 30 minutes or less category.


This recipe makes roughly two cups of beet purée. Refrigerate or freeze what you don’t use and save it for another time! Recipes using a beet purée can be made even faster when it’s made ahead of time. I used the leftover beet purée and pappardelle for meal prep the following week, stay tuned for that recipe!

Want to try this Beet Pappardelle With Scallops?

PIN IT to your dinner or seafood board to save it for later!
Find me on Pinterest for more delicious recipes. I’m always pinning!

Beet Pappardelle With Scallops
beet pappardelle with scallops on a white plate
Print Pin
5 from 1 vote

Beet Pappardelle With Scallops

Beet Pappardelle With Scallops is so creamy and delicious. It's an easy way to impress any guest!
Course Main Course
Cuisine American
Keyword Beets, Pasta, Scallops
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 612kcal


  • 3 large beets, peeled & cut into 2'' cubes
  • 12 ounces pappardelle pasta
  • 12 large scallops
  • 12 cup corn
  • 7 ounces creme fraiche
  • 1 tablespoon apple cider vinegar
  • 1/4 cup parsley, 2 tbs reserved
  • 1/2 lemon, zest
  • 3 tablespoons minced shallot
  • 3 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • salt & pepper to taste


  • Preheat oven to 400.
  • Toss beets in a large mixing bowl with 2 tbs of olive oil, salt, and pepper.
  • Roast beets for 45 minutes or until they are tender enough to poke with a fork.
  • While the beets are roasting, prepare the corn and pasta: bring a saucepan to a boil, add corn, and cook for 2-3 minutes. Cook pappardelle according to package directions. Drain pot, leaving about 1/4 cup of water in the pot.
  • Heat a medium sized pan with 1 tbs olive oil on medium-high heat. Once heated, add butter, garlic, and shallot, and apple cider vinegar. Sauté until shallot begins to turn translucent, about 1.5 minutes.
  • Add beets and sauté in the shallot/garlic mixture for about 15 minutes, stirring frequently.
  • Transfer beets from pan to an immersion blender or food processor with crème fraîche and parsley, purée until smooth.
  • Transfer pappardelle back to pot and mix with 1/2 cup beet purée.
  • In a clean, non-stick pan, sear scallops with 1 tbs olive oil and 1 tbs butter. Read more about searing scallops perfectly here.
  • When scallops are finished, place them on top of the pappardelle and garnish with parsley and lemon zest.


*Nutrition information is approximate and was calculated using a recipe nutrition label generator
Nutrition Facts
Beet Pappardelle With Scallops
Amount Per Serving
Calories 612 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 132mg6%
Potassium 982mg28%
Carbohydrates 83g28%
Fiber 16g67%
Sugar 11g12%
Protein 35g70%
Vitamin A 1720IU34%
Vitamin C 38.5mg47%
Calcium 116mg12%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Want to try this Beet Pappardelle With Scallops?

PIN IT to your dinner or seafood board to save it for later!
Find me on Pinterest for more delicious recipes. I’m always pinning!

Beet Pappardelle With Scallops

Author: JZ Eats

Eating is my hobby, cooking is my passion. Sharing easy to follow recipes from my kitchen.

3 thoughts

  1. OMG JZ: Made this last night for our friends, so lovely to look at and incredibly nuanced flavors. Everyone raved! Went nicely with a Sancerre.

Leave a Reply