Scallop & Lemon Spaghetti

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From a feature in our state/local paper of Seven Recipes in Seven Days written by Marg Johnson. Saving here to have a play with it maybe adding in some chilli and garlic. Times are estimated and will depend on the cooking time of the pasta you use."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (339.5 g)
  • Calories 574.5
  • Total Fat - 15.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 24 mg
  • Sodium - 416.6 mg
  • Total Carbohydrate - 89.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 2.8 g
  • Protein - 28.6 g
  • Calcium - 99.1 mg
  • Iron - 5.1 mg
  • Vitamin C - 57.3 mg
  • Thiamin - 0.6 mg

Step 1

Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here).

Step 2

Cook pasta in well salted water until just tender and drain.

Step 3

Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through.

Step 4

Add the pasta to the scallops along with the lemon rind and juice and mix through and season well and then mix through the parsley and serve immediately.

Tips & Variations


No special items needed.

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