Florentine of scallops on lemon minted spaghetti

Florentine of scallops on lemon minted spaghetti

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  • 6
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 20 minutes


  • 500 g shelled scallops with roe on juice of 2 lemons
  • 2 tablespoons Italian parsley
  • 1/4 teaspoon Tabasco sauce
  • 250 g spaghetti
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon truffle oil
  • 3 tablespoons fresh mint
  • 1 tablespoon extra virgin olive oil
  • 12 baby onions thinly sliced
  • 4 cloves garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 4 tablespoons sun-dried tomatoes in oil, chopped
  • 1 cup baby spinach, blanched and finely chopped
  • 1/2 cup ricotta cheese

Cooking Instructions

Carefully dice up the scallops and roe and infuse with the lemon juice, parsley and Tabasco.

Bring a large pot of salted water to the boil.

Add half the olive oil and then the spaghetti. Boil until the spaghetti is al dente (it must still have a bit of a bite to it), remove from water and drain. Add the diced butter, olive oil, truffle oil and mint leaves to the spaghetti. Keep warm.

Heat a frying pan and add the oil. Sauté the onions and add the garlic and chilli. Add the sun-dried tomatoes and scallops and sauté for 3 minutes.

Quickly toss the blanched spinach through the above mix. Place equal portions of spaghetti on 6 large plates. Spoon the scallop sauce over and garnish with ricotta cheese.

TASTE Recipe by: TASTE
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