Spaghetti with Scallops and Citrus Fruit
This spaghetti with scallops and citrus fruit is a divine example of why pasta with scallops is a popular addition to Italian Christmas, New Year and special occasion menus. It's bursting with flavour yet very easy to make!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g spaghetti ((14 oz))
- 12 fresh scallops ((you can use frozen too))
- 2 oranges
- 1 lemon
- 100 g fresh cherry tomatoes ((3.5 oz) or tinned cherry tomatoes)
- 1/2 glass white wine
- 50 g capers ((2oz))
- 50 g peeled almonds ((2oz))
- salt (for pasta and to taste)
Instructions
- 1
Peel the lemons and oranges, being careful not to take the white part. (You can also just grate the zest off). Blend the citrus skins/zest in a mixer with the capers and almonds, some of the orange juice and a little extra virgin olive oil.
- 2
If your scallops are fresh you will need to remove the white muscle (scallop) and the roe from the shell then wash well under running water. Remove any dirt or grit.
- 3
Heat a little extra virgin olive oil in a pan, brown the scallops and roe (if using) for about 5 minutes over a low heat. Add the white wine, turn up the heat and allow the alcohol to evaporate.
- 4
Move the scallops to the edges of the pan and place the tomatoes in the center. Add salt and sauté over a low heat for 15 minutes. Stir occasionally.
- 5
In the meantime, bring a pot of water to a boil add salt and bring to the boil again. Cook the spaghetti al dente according to the instructions on the packet.
- 6
Save a cup of pasta cooking water then drain the spaghetti al dente and add to the pan with the tomatoes and the scallops. Add the 'pesto' of citrus, capers and almonds to the spaghetti , mix everything together and sauté for a minute. If your sauce seems dry add a little pasta cooking water.Serve immediately.