fettuccine con capesante e crescione
fettuccine with scallops and water cress
Here’s light pasta that’s ideal for summer eating - you could substitute the scallops for prawns, or even add water cress to vongole.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• chop the chilli
• sear the scallops
• boil the pasta
• add the watercress
• plate with scallops and chilli
fettuccine with scallops and water cress
INGREDIENTS
FOR FOUR PEOPLE
• 400g scallops
• 100g watercress
• fresh chilli
• lemon
PASTA
400g dry fettuccine (Waitrose)
MANTECATURA
little to moderate
METHOD
Begin by chopping the chilli and beginning to boil the pasta water.
Next, sear the scallops - I do this in a heavy iron pan which has been wiped with oil and then heated until it’s very hot. Place the scallops in the pan and after 30 seconds turn off the heat, turning each scallop individually to cook on the other side with the residual heat in the pan. Smaller scallops will take about 4-5 min cooking time and larger ones about 6-7 min. Don’t under-cook OR overcook them!
Boil the pasta and when it’s done to your liking, add it to a pasta tossing pan with a tiny bit of cooking water - just to stop it sticking to the pan. Add the watercress immediately with a drizzle of EVO and toss it together, then cover the pan for a minute or so, on a very low heat, to allow the water cress to wilt.
Plate each portion with scallops, chilli, and a little lemon juice.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
