Angel Hair with Scallops & Tomatoes
30 min466 kcal each
Hard-seared bay scallops tossed with angel hair in a quick garlic, white wine and tomato sauce with lemon and parsley. Twenty minutes, start to finish.
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Plan this recipeIngredients
for 3 servings- Bay scallops680 g
- Olive oil2 tsp
- Butter1 tsp
- Garlic3 clove
- Dry white wine120 ml
- Diced tomatoes, canned, drained1 can
- Lemon juice1 tsp
- Fresh parsley15 g
- Angel hair pasta, dry198 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 20 min- Bring a large pot of salted water to the boil and pat the scallops very dry.
- Heat a heavy pan on high, add 1 teaspoon oil and the butter and wait until it browns; sear half the scallops without moving for 30 seconds, flip for 20–30 seconds more, then remove. Repeat.
- Cook the angel hair until al dente.
- Lower the pan to medium-high, add the remaining oil and the garlic for 1 minute, then the tomatoes, wine, salt and pepper for 2 minutes; stir in the lemon juice and most of the parsley.
- Pour off any liquid from the scallops, add them to the sauce and take the pan off the heat.
- Toss with the drained pasta and finish with the remaining parsley.
- Best eaten fresh; leftovers keep 2 days in the fridge, reheated gently with a splash of water.
Nutrition
per servingCal
466
Protein
37g
Carbs
62g
Fat
6.75g
Of 4.6g of sugar per serving, 0g is added sugar.
Of 6.8g of fat per serving, 1.8g is saturated.
