Spaghetti Arrabiata with Seared Scallops

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

Dinner Quick Seafood Pasta Spicy

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

32.1g

per serving

32.1 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

100

Spaghetti

fresh, cooked and drained

Liquids

White Wine

NutsSeeds

cloves

Garlic

peeled, crushed

tbsp

Flat leaf Parsley

chopped leaves

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Seafood

piece

Scallop

cleaned, coral removed

Vegetables

Sunblush Tomatoes

chopped

0.5

piece

Red Chilli

deseeded, finely chopped

Method

Mix the cooked spaghetti into the sauce.

Coat the scallops in olive oil and season with salt and pepper.

Simmer the tomatoes, chilli, and garlic in a saucepan over medium heat.

Add white wine and parsley and simmer for 4 minutes.

Sear the scallops in a hot griddle pan for one minute per side until opaque.

Plate the spaghetti and arrange the scallops on top.