Scallop & Lemon Spaghetti
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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