Recipes

Spaghetti arrabiata with seared scallops

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Ingredients

  • 85g/3oz sunblush tomatoes, chopped
  • ½red chilli, deseeded, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 2 tbsp white wine
  • 2 tbsp chopped fresh flatleaf parsley leaves
  • 100g/3½oz fresh spaghetti, cooked according to packet instructions, drained
  • 3 scallops, cleaned, coral removed
  • 1 tbsp olive oil
  • salt and freshly ground black pepper