Seared Scallops with chilli and tomato spaghetti
Ingredients:
12 large scallops
200g spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 red chili, finely chopped
400g canned diced tomatoes
1/4 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving
Directions:
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped chili, sautéing for 2-3 minutes until fragrant.
Pour in the canned diced tomatoes, season with salt and pepper, and let the sauce simmer for 10 minutes, stirring occasionally.
Meanwhile, pat the scallops dry with a paper towel and season both sides with salt and pepper.
In another skillet, heat the remaining tablespoon of olive oil over high heat. Sear the scallops for 2 minutes on each side, until they develop a golden crust and are just cooked through.
Add the cooked spaghetti to the tomato sauce, tossing to coat evenly. Stir in the fresh basil.
Serve the spaghetti topped with the seared scallops and a sprinkle of grated Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 2 servings
