Spaghetti with Scallops and Citrus Fruit
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spaghetti with Scallops and Citrus Fruit
Description
This recipe highlights scallops cooked gently in olive oil until browned, then simmered briefly with white wine and cherry tomatoes to develop a tender, flavorful seafood component. The citrus pesto made by blending lemon and orange peel (or zest), capers, almonds, some orange juice, and olive oil imparts a bright, salty, and nutty note that coats the spaghetti pasta. The pasta is cooked al dente and combined with the scallops and pesto to create a balanced, fresh dish.
Flavor-wise, the scallops provide sweetness and a soft texture, offset by the acidity and slight bitterness of the citrus and the crunchy texture of almonds. The capers add briny bursts, enhancing the complexity without overwhelming the delicate seafood. White wine simmering removes alcohol and coughs up freshness.
This dish pairs well with crisp white wines and can be served as a lighter dinner or elegant lunch. Though designed for spaghetti, substitute pasta types such as linguine or farfalle as desired. The recipe combines multiple textures and fresh ingredients into a refined yet approachable pasta experience.
Ingredients
- 400 g spaghetti (14 oz)
- 12 scallop you can use frozen too, fresh
- 2 orange
- 1 lemon
- 100 g cherry tomatoes 3.5 oz) or tinned cherry tomatoes, fresh
- ½ glass white wine
- 50 g capers (2oz)
- 50 g almonds 2oz, peeled
- salt for pasta and to taste
Instructions
Make the pesto.
- Peel the lemons and oranges, being careful not to take the white part. (You can also just grate the zest off). Blend the citrus skins/zest in a mixer with the capers and almonds, some of the orange juice and a little extra virgin olive oil.
Cook the scallops
- If your scallops are fresh you will need to remove the white muscle (scallop) and the roe from the shell then wash well under running water. Remove any dirt or grit.
- Heat a little extra virgin olive oil in a pan, brown the scallops and roe (if using) for about 5 minutes over a low heat. Add the white wine, turn up the heat and allow the alcohol to evaporate.
- Move the scallops to the edges of the pan and place the tomatoes in the center. Add salt and sauté over a low heat for 15 minutes. Stir occasionally.
Cook the pasta
- In the meantime, bring a pot of water to a boil add salt and bring to the boil again. Cook the spaghetti al dente according to the instructions on the packet.
- Save a cup of pasta cooking water then drain the spaghetti al dente and add to the pan with the tomatoes and the scallops. Add the 'pesto' of citrus, capers and almonds to the spaghetti , mix everything together and sauté for a minute. If your sauce seems dry add a little pasta cooking water.Serve immediately.
Notes
- While spaghetti is recommended, linguine or farfalle can be used as alternate pasta options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 91g | 30% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 534mg | 22% |
| Potassium | 634mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 56mg | 62% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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