Scallop & Lemon Spaghetti

4
Servings

5m
Prep Time

15m
Cook Time

20m
Ready In

Recipe: #15575

November 03, 2014

Categories: Dinner, Main Dish, Shellfish, Scallops, Pasta, Spaghetti, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top more

recipe by:
ImPat

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recipe by:
ImPat

"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

Metric US

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Ingredients

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400 grams scallops (raw)
400 grams dry spaghetti
1/4 cup olive oil (extra virgin, use the best you can)
2 whole lemons (grated rind and juice of)

Salt (freshly ground to taste)
Black pepper (freshly ground to taste)
1/2 cup chopped flat-leaf parsley (roughly chopped)

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.