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Spaghetti Arrabiata with Seared Scallops

A quick pasta dish featuring spicy sunblush tomato sauce topped with golden-brown griddle-seared scallops and fresh parsley.

DinnerQuickSeafoodPastaSpicy

Estimated Nutrition

Per Serving Total
Calories 645.2 kcals 645.2 kcals
Carbohydrates 54.8 grams 54.8 grams
Fat 32.1 grams 32.1 grams
Protein 28.4 grams 28.4 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
100
g
Spaghetti
fresh, cooked and drained
Liquids
30
ml
White Wine
NutsSeeds
2
cloves
Garlic
peeled, crushed
2
tbsp
Flat leaf Parsley
chopped leaves
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Seafood
3
piece
Scallops
cleaned, coral removed
Vegetables
85
g
Sunblush Tomatoes
chopped
0.5
piece
Red Chilli
deseeded, finely chopped

Steps

  • Simmer the tomatoes, chilli, and garlic in a saucepan over medium heat.
  • Add white wine and parsley and simmer for 4 minutes.
  • Mix the cooked spaghetti into the sauce.
  • Coat the scallops in olive oil and season with salt and pepper.
  • Sear the scallops in a hot griddle pan for one minute per side until opaque.
  • Plate the spaghetti and arrange the scallops on top.