Beetroot spaghetti with scallops
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.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
- 120 g Spaghetti
- 10 ml Olive oil
- 100 g Beetroot - (peeled and grated)
- 25 g Walnuts - (lightly toasted)
- 6 Scallops
- 1 tsp Beetroot crisps
- 10 g herby salad leaves
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 401kcal | Carbohydrates: 52g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 219mg | Potassium: 443mg | Fiber: 4g | Sugar: 5g | Vitamin C: 2.5mg | Calcium: 33mg | Iron: 1.7mg