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Spaghetti with Scallops, Prawns and Lemon and Dill Sauce
Cook spaghetti, sauté onion and garlic with seafood, then toss in a creamy lemon and dill sauce.
Quick
Seafood
Main Course
Pasta
Estimated Nutrition
Calories
722.8
kcal / serving
1445.5 kcal total
Carbs
89.2
g
per serving
178.4 g total
Fat
29.4
g
per serving
58.8 g total
Protein
27.1
g
per serving
54.2 g total
Cook Time
10
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
100
ml
Crème Fraîche
full fat
Fruits
0.5
piece
Lemon
juice only
1
piece
Lemon
wedges to serve
GrainsCereals
250
g
Spaghetti
fresh or dried
NutsSeeds
1
clove
Garlic
peeled and crushed
1
bunch
Dill
small bunch fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Seafood
2
piece
Scallops
removed from shell and cleaned, thinly sliced
2
piece
Tiger Prawns
peeled and de-veined, roughly chopped
Vegetables
0.5
piece
Onion
chopped
Method
1
Cook the spaghetti in boiling salted water for 4 minutes until al dente then drain.
2
Heat the olive oil in a large frying pan and sweat the onion and garlic.
3
Slice scallops thinly, chop prawns, and sauté in the pan until cooked through.
4
Add crème fraîche, bring to a boil, then stir in lemon juice, dill, and pasta.
5
Season with salt and pepper and serve in warm bowls with lemon wedges.