5 from 38 votes
Spaghetti with Scallops and Citrus Fruit
Spaghetti with Scallops and Citrus Fruit features fresh or frozen scallops pan-seared and simmered with tomatoes and white wine alongside spaghetti tossed with a vibrant citrus-capers-almonds pesto. The dish balances tender pasta with subtly sweet scallops and a bright, slightly briny pesto made from lemon and orange zest, capers, and almonds. This combination offers fresh, delicate seafood flavor complemented by the citrusy sauce and light tomato base.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
526 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 526
% 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.