About this recipe:Scallops, prawns and crabmeat are combined with pasta in a delicious lemon, butter and parsley sauce. It's simple and really tasty. A perfect meal anyday of the week.
450g pasta shells
6 tablespoons olive oil
75g mushrooms, sliced
1 bunch spring onions, finely chopped
2 tablespoons finely chopped garlic
450g raw, medium-sized prawns, peeled and deveined
450g bay scallops
475ml dry white wine
6 tablespoons fresh lemon juice
4 tablespoons chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Cook:20min › Ready in:55min
Bring a large saucepan of lightly salted water to the boil, add pasta shells and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large saucepan over medium heat. Saute mushrooms, spring onions and garlic until tender. Stir in prawns, scallops and crabmeat. Cook for 5 minutes or until prawns are pink. Stir in wine, lemon juice and butter; cook until heated through.
Toss pasta with seafood sauce and parsley.
Are smaller than sea scallops. Your local supermarket should sell small scallops in their refrigerated section.