Luscious roasted peppers and seared scallops make a perfect pairing in this delightfully simple affair.
Be the first to make this!
2 red peppers
2 yellow peppers
½ teaspoon flaked or crushed dried red chillies, or to taste
Grated zest and juice of 1 large lemon
4 tablespoons olive oil
6 tablespoons finely chopped fresh parsley
Salt and black pepper
400 g (14 oz) dried spaghetti
450 g (1 lb) fresh scallops
3 large cloves garlic, crushed
To garnish: 1 lemon, cut into 8 wedges, and grated Parmesan cheese, optional
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:20min › Ready in:45min
Heat the grill. Cut the peppers into quarters, deseed them and arrange them, cut side down, on the grill pan. Grill for 8 minutes, or until their skins blister and blacken. Transfer them to a bowl and cover with cling film.
When the peppers are cool enough to handle, peel them and dice finely. Place them in a bowl with the chilli, lemon zest and 2 tablespoons of oil. Stir in the parsley, reserving a little for a garnish, and set aside.
Bring a large pan of salted water to the boil and cook the spaghetti according to the instructions on the packet. Drain and keep the pasta warm.
Meanwhile, gently remove the tough white muscle and the coral, if attached, from the scallops and pull away any dark digestive thread. Then rinse and pat each scallop dry. If they are very large, cut them into bite-size pieces. Toss them in 1 tablespoon of oil and season with salt and pepper to taste.
Heat a ridged, iron grill pan or large nonstick frying pan. When the spaghetti is nearly cooked, sear the scallops for 2-3 minutes on the grill pan, turning them over once. They should be very lightly browned but opaque and cooked through if cut open. Do not overcook them or they will be tough.
Heat 1 tablespoon of oil in a nonstick frying pan. Fry the garlic for 1 minute then stir in the roasted pepper mixture. When it is warm, add the scallops, lemon juice and spaghetti. Mix thoroughly and garnish with the reserved parsley and a sprinkling of black pepper. Serve the pasta with lemon wedges, and freshly grated Parmesan, if you like.