Spaghetti and scallops simmered in marinara sauce
Votes: 16
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 449, total fat 5 G., saturated fats G., proteins 29 G., carbohydrates 75 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 449, total fat 5 G., saturated fats G., proteins 29 G., carbohydrates 75 G., fiber G., cholesterol mg, sodium mg, sugar G.
This dish is perfect for both family dinners and for sharing with friends. This pasta is quick and easy to prepare, and the results exceed all expectations. The scallops give the sauce a distinct seafood flavor, but you can substitute shrimp if desired. The Parmesan rind adds a salty, nutty, and cheesy note, enhancing the flavor. If desired, you can substitute a small chunk of Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g multigrain spaghetti
- 1 tbsp olive oil, plus extra for drizzling
- 3 cloves garlic, thinly sliced
- 1/4-1/2 teaspoon crushed dried pepper, plus more to taste
- 1 can (830 ml) whole tomatoes, crushed by hand
- 1 2.5 cm Parmesan cheese rind
- 1 cup fresh basil, chopped, plus more for serving
- 340 g of sea scallops
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Recipes with similar ingredients: spaghetti pasta, scallops, garlic, red pepper flakes, tomatoes, marinara sauce, Parmesan cheese, basil
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and crushed dried peppercorns and cook, stirring, until the garlic is soft (about 1 minute).
Add the tomatoes, Parmesan rind, 1/2 cup water, and half the basil. Bring the sauce to a boil, then stir and reduce the heat to medium-low. Cook for 15 minutes. Season with salt. - Increase the heat under the sauce to medium-high. Add the scallops and cook, stirring occasionally, until completely translucent (about 5 minutes). Remove the Parmesan rind. Add the remaining basil and season with salt and pepper.
- Drain the pasta in a colander and add it to the sauce, stirring to combine. Divide the dish among servings, drizzle with olive oil, and sprinkle with basil.
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