Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 16 scallops, shelled, fresh
- 400grams zucchini, spiralised
- 2tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 30grams capers, drained
- 150grams cherry tomatoes, halved
- 1 large lemon, juice and zest
- 400grams linguine, dried
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
21.5grams
Fat
10.5grams
Carbs
75.5grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and elegant scallop linguine is a zingy and fresh option for summer dining.
Method
Step 1 of 2
Heat the oil in a large non stick pan and tip in the spiralized zucchinis. Cook for 4-5 minutes to colour, stir in the garlic cloves and scallops and cook for 2-3 minutes. Tip in the capers, tomatoes, parsley and a teaspoon of lemon zest remove from the heat.
Step 2 of 2
Cook the linguine according to pack instructions, reserving some starchy water. Add the linguine to the pan with the scallops and pour over 2-3 tablespoons of hot, starchy water. Season with lemon juice to taste and serve immediately.
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