Scallop and Capsicum Spaghetti

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 crushed garlic clove
  • ¼ yellow capsicum, diced
  • Splash of sparkling wine
  • 1 lemon, juice and zest
  • 3 chopped spring onions
  • 4 scallops, sliced
  • 120g cooked spaghetti
  • Chopped parsley, to serve
  • Heat the oil in a frying pan and gently fry the capsicum and garlic for 5 mins to soften. Add the wine, lemon juice and zest, then stir in the spring onions and cook for 2 mins.
  • Add the sliced scallops and cook for 3 mins, or until the scallops are just cooked through. Finally, stir through the cooked spaghetti, toss in the sauce and season well. Scatter with parsley and serve with plenty of cracked black pepper.
30 mins
1 serving