Waitrose and Partners
Seared scallop & tomato tagliatelle

Seared scallop & tomato tagliatelle

This simple dish from Silvana Franco brings together summer’s finest flavours in a single bowl. The natural sweetness of golden seared scallops pairs perfectly with a vibrant tomato sauce.

0 out of 5 stars(0) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 450g pack classic vine tomatoes
  • 2 tbsp olive oil
  • 12 No.1 Shetland King Scallops (from the fish counter), roes left on
  • 3 clove/s garlic, thinly sliced
  • 1 unwaxed lemon, zest and juice
  • 25g pack basil, stalks finely chopped
  • 500g pack fresh tagliatelle

Method

  1. Grate the tomatoes on the coarse side of a grater and discard the skins.

  2. Heat a splash of oil in a large frying pan. Pat the scallops dry and sear for 90 seconds each side until golden and just cooked through. Transfer to a plate and cover to keep warm.

  3. Add the remaining oil, the garlic, lemon zest and basil stalks to the hot pan and cook for 1-2 minutes. Stir in the tomato pulp, then season and simmer gently for 4-5 minutes.

  4. Meanwhile, cook the pasta in a large pan of boiling, salted water for 3 minutes. Using tongs, add to the frying pan and toss together, adding a little pasta cooking water if needed. Tear in the basil leaves and gradually add the lemon juice to taste – you may not need it all. Divide between bowls, top with the seared scallops and serve.

Cook’s tip

For a smart garnish, heat 1cm sunflower oil in a small pan and deep fry some of the basil leaves for a few seconds until crisp and translucent.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

798kJ/ 426kcals

Fat

7.9g

Saturated Fat

1.5g

Carbohydrates

56.7g

Sugars

4.3g

Fibre

4.9g

Protein

29.5g

Salt

0.7g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet