Who doesn’t love a bright, colourful seafood dish in the summer? Made with our Spirulina Penne, Ciliegino Cherry Tomatoes and Lemon Fused EVOO, this dish will transport your taste buds to the seaside 🌊 It’s packed with vitamins and minerals (thanks to the spirulina!) and is a must-try for any seafood lover!
Ingredients
-
For garnish (optional):
- Anchovies
- Bread crumbs
-
For sauce:
- Scallops
- ¼ cup butter
- ¾ cup white wine
- ½ cup fresh parsley
- For pasta:
-
For garnish:
- Chives
- Lemon wedge
DIRECTIONS
- Dry scallops with paper towel.
- Prepare anchovies (optional):
- Preheat oven to 400F.
- Finely chop anchovies and coat with bread crumbs. Toss in Virgin Olive Oil and transfer to baking sheet.
- Bake in oven for 10-15 minutes at 400F, until bread crumbs are toasted brown.
- Heat ¼ cup of butter and ¼ cup virgin olive oil over high heat until butter has melted.
- Add scallops to pan. Sear on one side for just under 1 minute, then toss in butter.
- If you are using large scallops, sear both sides.
- Transfer scallops to bowl, leaving juices and butter in pan.
- Turn down heat to low. Deglaze pan with white wine and let simmer for 10 minutes, until sauce thickens.
- Add scallops to sauce and stir.
- Add in dried tomatoes and parsley to sauce, stir to combine. Remove from heat.
- Cook the pasta:
- Fill a large pot with 2.5 litres of water, and bring to a boil. Do not add salt to water.
- Add 250g of Spirulina Penne to boiling water and stir often for 8-10 minutes.
- Once suggested cooking time has almost elapsed, taste for doneness (al dente).
- Drain pasta.
- Add sauce to drained pasta and mix well.
- Plate pasta. Garnish with Ciliegino tomatoes, chives, salted capers, Lemon Fused EVOO, and a lemon wedge on the side.
- Add anchovies and bread crumbs on top (optional).
- Enjoy!
Did you make this recipe? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.