Scallops and Pasta
Scallops and Pasta



  • 1 tbsp olive oil
  • 1 crushed garlic clove
  • 1⁄4 yellow bell pepper, diced
  • Splash of white wine
  • 1 lemon, zest and juice
  • 3 spring onions, chopped
  • 4 scallops, sliced
  • 110g spaghetti, cooked in salted water
  • Heat up the oil in a non-stick pan, and lightly fry the garlic and bell pepper for 5 minutes to soften. Pour in a good splash of wine along with the lemon juice and zest, then stir through the spring onions and scallops for no more than 3 minutes. Stir in the spaghetti, toss in the sauce, and serve. Perfect!
30 mins
1 serving

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