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Scallops – Olives – Spaghetti

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Ingredients for 4 servings:

  • 500 g spaghetti (wholemeal)
  • 1 jar olives (herb olives)
  • 250 g scallop(s) (I always use the small frozen ones from Metro)
  • 1 handful of cherry tomatoes
  • 1 dashes cream
  • 1 can of mussels (spade mussels in garlic sauce)
  • lemon juice
  • herbal salt
  • 2 sprigs rosemary
  • olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick pasta with scallops

Sauté the scallops in olive oil. Add the mussels, including the garlic sauce (I skim off the top layer of oil to save calories). Then add the herbed olives and rosemary. Deglaze with the dash of cream and reduce the heat considerably. Cook the spaghetti according to the instructions. Toss the spaghetti with the sauce, halve the cherry tomatoes, and fold them into the pasta. Season to taste with lemon juice and herb salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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