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  3. Spaghetti with Seared Scallops, Tomato and Finger Lime
  1. Recipes for the latest food trends in New Zealand

Spaghetti with Seared Scallops, Tomato and Finger Lime

Spaghetti with Seared Scallops, Tomato and Finger Lime – Recipe

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Ingredients per serve

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Pasta

  • Spaghetti 850.0 g

Scallops

Tomatoes

  • Extra Virgin Olive Oil 50.0 ml
  • Heirloom cherry tomatoes 800.0 g
  • Scallops, cleaned 50.0 x

To Serve

  • Finger limes 100.0 g

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Preparation

  1. Pasta

    • Cook pasta in a large pan of boiling water until al dente. Drain and keep warm.

  2. Pasta Sauce

    • Heat half the oil in a large pan. Add finely chopped onion, cook for 5 minutes without colouring until softened then add finely chopped garlic. Cook for a further 2-3 minutes then stir through KNORR Pronto Napoli. Simmer for 15 minutes until reduced.

  3. Scallops

    • llops and cook in batches until browned and cooked through.

  4. Tomatoes

    • Heat extra virgin olive oil in a large pan over high heat. Add tomatoes and fry, tossing regularly until tomatoes are blistered and lightly browned. Remove and keep warm.

  5. To Serve

    • Combine spaghetti and pasta sauce in pan and heat through. Add tomatoes and toss gently. Divide between serving bowls, top with scallops and sprinkle with finger lime pearls.

  6. Tip

    • This pasta can also work great with seared prawns or crab meat.
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