A quick and easy seafood pasta dish made with fresh scallops, garlic, and chilli flakes. This recipe brings out the best of the scallops’ flavour while pairing it with al dente spaghetti for a full meal.
Ingredients
- 150 g spaghetti
- 5 garlic cloves, finely chopped
- 1 tsp chilli flakes, adjust to your taste
- 6 scallops, chopped into large pieces
- 4 yellow tomatoes, quartered
- 1 handful fresh parsley, chopped
- 1 lemon, juiced
- 1 salt & pepper to taste
- 3 tbsp olive oil
Instructions
- Cook the Spaghetti: Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente (about 10 minutes). Set aside.
- Prepare the Garlic & Chilli: While the spaghetti cooks, heat a pan with a generous amount of olive oil. Add the chopped garlic and dried chilli flakes, frying until the garlic begins to brown.
- Cook the Scallops & Tomatoes: Once the garlic is golden, add the scallops and quartered yellow tomatoes with a good squeeze of lemon juice. Cook on high heat for 2-3 minutes until the scallops are lightly golden.
- Combine Everything: Toss in the cooked spaghetti and a little reserved pasta water. Add the chopped parsley, season with salt and pepper, and mix well.
- Serve: Serve immediately with a sprinkle of extra parsley and a squeeze of lemon juice on top.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
