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Seared scallops with pea pesto pasta
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100g frozen peas
1 large courgette
350g pack pappardelle
½ x 145g tub fresh green pesto with basil
1 tsp vegetable oil
200g pack frozen scallops
½ lemon, juice, plus wedges to serve
Dill, to garnish
1. Bring a pan of water to the boil, then cook the peas for 3-4 minutes. Transfer to a sieve with a slotted spoon, then cool under cold running water. Set aside. Return the pea cooking water to the boil.
2. Using a vegetable peeler, slice the courgette into ribbons. Add the pasta to the boiling water and cook for 4-5 minutes, adding the courgette ribbons for the last minute or so. Meanwhile, place the peas and pesto into a blender and pulse until smooth. Drain the pasta and courgettes, then toss with the pesto mixture.
3. Warm the oil in a frying pan over a high heat. Season the scallops, then cook according to pack instructions, until opaque and cooked through. Divide the pasta between 2 warm plates or bowls, add the scallops and season. Squeeze over a little lemon juice and garnish with dill, then serve with the lemon wedges on the side.
Cook’s tip The scallops in this recipe are Aquaculture Stewardship Council-certified (ASC) which means they are deemed to be environmentally and socially responsible seafood. You could also try using some of our other shellfish products, prawns or firm fish fillets for variation.
Typical values per serving:
Low in saturated fat/1 of your 5 a day