Spaghetti arrabiata with seared scallops


  • 85g/3oz sunblush tomatoes, chopped

  • ½red chilli, deseeded, finely chopped

  • 2 garlic cloves, peeled, crushed

  • 2 tbsp white wine

  • 2 tbsp chopped fresh flatleaf parsley leaves

  • 100g/3½oz fresh spaghetti, cooked according to packet instructions, drained

  • 3 scallops, cleaned, coral removed

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

Preparation method

  1. Heat the sunblush tomatoes, chilli and garlic in a saucepan over a medium heat until simmering, stirring occasionally.

  2. Add the wine and parsley to the pan, bring to a simmer, and cook for a further 3-4 minutes. Stir in the cooked spaghetti.

  3. Rub the scallops all over with the oil, then season with salt and freshly ground black pepper, to taste.

  4. Heat a griddle pan over a high heat. When the pan is hot, sear the scallops for one minute on each side, or until golden-brown griddle marks appear on each side of the scallops and the flesh of the scallops is opaque.

  5. To serve, spoon the spaghetti arrabiata into the centre of a serving plate. Arrange the seared scallops on top.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 1

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