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Scallops with Pasta

Sauté garlic, peppers, and scallops in a champagne lemon sauce, toss with fresh spaghetti, and serve with charred ciabatta.

QuickItalianSeafoodMain CoursePastaScallops

Estimated Nutrition

Per Serving Total
Calories 915.2 kcals 915.2 kcals
Carbohydrates 78.4 grams 78.4 grams
Fat 51.2 grams 51.2 grams
Protein 34.5 grams 34.5 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lemon
Juice and zest
GrainsCereals
110
g
Spaghetti
Fresh, cooked beforehand
2
slice
Ciabatta
For serving
Liquids
15
ml
Champagne
Splash
NutsSeeds
1
clove
Garlic
Peeled and crushed
OilsFats
15
ml
Olive Oil
Used for sautéing
30
ml
Olive Oil
For serving
Seafood
4
piece
Scallops
Sliced
Vegetables
0.25
piece
Red Pepper
Diced
3
piece
Spring Onions
Chopped

Steps

  • Heat 15ml of oil in a frying pan and sauté garlic and pepper for 6 minutes.
  • Add the champagne, lemon juice, lemon zest, spring onions, and scallops.
  • Cook the mixture for 3 minutes until the scallops are opaque.
  • Stir in the 110g of cooked pasta and heat throughout.
  • Heat 30ml of oil in a griddle pan and char-grill ciabatta slices for 3 minutes per side.
  • Serve the pasta in a bowl with the grilled bread on the side.