
Scallop & Lemon Spaghetti
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
20m
Ready In
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
"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
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 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.