About this recipe:A sophisticated dish, combining pasta with a stir-fry of creamy white scallops and vibrant green vegetables. The scallops are low in fat and rich in vitamin B12 and many minerals. By cooking the vegetables quickly in very little liquid they retain all their nutrients.
1 tbsp olive oil
350g scallops, cut into quarters if large
200g asparagus, trimmed and cut into 3cm lengths
½ tsp grated fresh root ginger
grated zest and juice of ½ lemon
250g chard leaves, coarsely shredded
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Method Prep:10min › Cook:12min › Ready in:22min
Cook the spaghetti in a large pan of lightly salted boiling water for 10–12 minutes or according to the pack instructions, until al dente. When ready, drain in a colander.
While the pasta is cooking, heat the oil in a wok or large frying pan over a high heat. Add the scallops in a single layer and cook, turning occasionally, for about 3 minutes or until lightly golden and almost cooked through. Transfer the scallops to a plate, using a draining spoon, and keep warm.
Add the asparagus to the pan with the ginger and lemon zest. Cook, stirring frequently, for about 4 minutes until starting to soften.
Add the chard leaves to the pan and lightly toss to mix well. Pour in 75ml water, cover the pan and cook for about 5 minutes until the chard is wilted and the asparagus is tender.
Return the scallops to the pan with the lemon juice and season to taste. Add the spaghetti to the pan and gently toss to mix with the scallops and asparagus. Serve at once.