For stylish simplicity, try this seafood pasta that’s cooked in 30.
Ingredients
- 400g spaghetti
- Olive oil spray
- 600g scallops, roe attached
- 375ml (1 1/2 cups) Philadelphia Original Cream for Cooking
- 200g sugar snap peas, trimmed
- 2 tablespoons chopped fresh chives
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Step 2Meanwhile, heat a large frying pan over medium-high heat. Spray with oil. Season scallops with salt and pepper. Cook half the scallops for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate. Repeat with oil and remaining scallops, reheating the pan between batches.
- Step 3Add cream to frying pan and cook, stirring, for 2 minutes or until heated through. Add the sugar snap peas and cook for 1 minute or until tender crisp.
- Step 4Add the scallops and cream mixture to the pasta. Season with salt and pepper and gently toss to combine. Top with the chives.
- Low carb
- Low sugar
Nutrition
3448 kj
Energy
38g
Fat Total
23g
Saturated Fat
5g
Fibre
42g
Protein
175mg
Cholesterol
371.17mg
Sodium
4g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Smoked Chicken and Basil Spaghetti, replace the scallops with 300g smoked chicken, sliced. Cook with cream. Swap the chives for 1/4 cup fresh basil leaves and stir into pasta just before serving.
Silky scallops are delicious in a creamy chive sauce with crunchy sugar snaps.
- Author: Kerrie Ray
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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