Creamy Lemon Spaghetti With Australian Scallops Recipe

Instead of take away on a Friday night try this creamy lemon spaghetti with Australian scallops its fancy but so easy to whip up after a long week.

The ingredient of Creamy Lemon Spaghetti With Australian Scallops Recipe

• 375g thin dried spaghetti
• 50g butter
• 1 tbs extra virgin olive oil
• 400g tasmanian scallops roe attached
• 4 garlic cloves crushed
• 300ml cooking cream
• 2 tsp finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 1 2 cup finely shredded fresh basil
• baby rocket leaves to serve

The Instruction of creamy lemon spaghetti with australian scallops recipe

• cook spaghetti in a large saucepan of salted boiling water following packet directions drain reserving 60ml u00bc cup of the cooking liquid
• meanwhile heat 30g of butter and 2 teaspoons of oil in a large frying pan over medium high heat cook scallops for 30 seconds each side or until golden remove from the pan
• heat remaining butter and oil in the same frying pan over medium heat add garlic and cook stirring for 30 seconds or until fragrant add cream and the reserved cooking liquid bring to the boil reduce heat and simmer for 3 5 minutes or until slightly thickens
• add lemon rind juice and pasta and toss to combine add scallops and basil and toss gently to combine season with salt and pepper serve pasta with rocket

Nutritions of Creamy Lemon Spaghetti With Australian Scallops Recipe

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