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Ingredients
Method
- 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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