Spaghetti with scallops, prawns and lemon and dill sauce
By James Tanner
From Ready Steady Cook
Ingredients
- 250g/9oz dried or fresh spaghetti
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, peeled and crushed
- 2 scallops, removed from shell and cleaned
- 2 tiger prawns, peeled and de-veined
- 100ml/3½fl oz full fat crème fraîche
- ½ lemon, juice only
- small bunch fresh dill, chopped
- salt and freshly ground black pepper
- lemon wedges, to serve
Method
Cook the spaghetti in boiling salted water for about 3-4 minutes, or according to packet instructions, until al dente, then drain.
Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes.
Slice the scallops into thin slices and roughly chop the prawns. Add the scallops and prawns to the onion and sauté until both are cooked through.
Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan, toss together and season with salt and freshly ground black pepper.
To serve, divide between 2-3 warm pasta bowls and garnish with the lemon wedges.
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