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Succulent scallop pasta

Some of the world’s best seafood comes from the British Isles. Revel in succulent scallops with silky pasta. You’ll be surprised by how easy this dish is to make and everyone will think you slaved over it.


Scallops are an affordable luxury that you can splurge on every once in a while. They have a beautiful and delicate taste and are succulent when prepared correctly. These small shellfish are tender and should be cooked with care. It is best to serve scallops once they are opaque and firm to the touch.

Serving size 4


  • 225 grams pasta, your choice
  • 20 large scallops
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, diced
  • 1 onion, diced
  • 2 tomatoes, finely chopped
  • 2 cups white wine, your choice
  • Handful of fresh basil and parsley, roughly chopped
  • Fresh lemon juice
  • Sea salt and ground black pepper to taste


  1. Prepare the pasta as directed, drain, lightly coat in olive oil, toss and set aside. (This helps to prevent the pasta pieces from sticking to each other.)
  2. Dry each scallop thoroughly and season with salt and pepper.
  3. Warm the olive oil in a frying pan on a high heat.
  4. Evenly space the scallops, so they are not touching each other in the pan, and cook for 2 minutes on one side. (If they don’t all fit in the pan at the same time, cook them in batches.)
  5. After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan. Continue the process until all the scallops have been seared.
  6. Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
  7. Add the white wine and stir to form a sauce then season with salt and pepper.
  8. Carefully place the pasta in the pan and coat it with the sauce then add the scallops.
  9. Sprinkle with the herbs, add a couple of dashes of lemon juice and serve.

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