This simple but impressive dish of vibrant scarlet beetroot spaghetti served with seared scallops is easy to make after work, but still impressive enough to serve at a dinner party. Dinner on the table in less than 20 minutes.
Bring a large pot of water to the boil, add salt and start to cook the spaghetti
Whilst the spaghetti is cooking add half the oil to a frying pan and saute the beetroot over a medium heat. Add half a cup of the pasta coking water, and season. Allow to simmer to reduce and to make a sauce.
Fry the scallops in the remainder of the oil, over a medium heat, for about 3 minutes on each side until they are golden brown and cooked through.
Drain the spaghetti, reserving some the the cooking water, and add the the beetroot. Add a little of the cooking water if needed to coat the pasta. It should turn a beautiful scarlet.
Serve immediately with the pasta topped with the scallops, walnuts and a few salad leaves and beetroot crisps.