Warm scallop and fettuccine salad

Appetizing Warm scallop and fettuccine salad Recipe

Warm scallop and fettuccine salad
Prep Time : 0:15 | Cook Time : 0:04 | Total Time : 0:19 | Serving : 4 person.


  • 1 375g pkt fresh fettuccine

  • 3 tablespoons extra virgin olive oil

  • 400g fresh scallops without roe, dark vein removed

  • 1 lemon, rind finely grated

  • 1 large garlic clove, crushed

  • 60ml (1/4 cup) fresh lemon juice

  • Salt & freshly ground black pepper

  • 200g feta, crumbled

  • 1/2 large bunch (50g) rocket, ends trimmed, washed, cut into 3cm lengths

  • 1 bunch chives, snipped into 2cm lengths

  • 2 fresh red birdseye chillies, finely chopped


  • Step 1

    Cook the fettuccine in a large saucepan of salted boiling water for 3 minutes or according to packet directions until al dente. Drain well and rinse under cold running water. Transfer to a large bowl and add 2 tablespoons of the oil. Toss to coat.

  • Step 2

    While fettuccine is cooking, place scallops, lemon rind and garlic in a bowl. Toss to combine. Heat remaining oil in a medium frying pan over high heat. Add the scallop mixture and cook, tossing occasionally, for 1-1 1/2 minutes or until scallops are light golden and flesh turns white. Remove pan from heat and add the lemon juice. Season well with salt and pepper.

  • Step 3

    Add feta, rocket, chives, chillies and scallop mixture to fettuccine. Use 2 large spoons or tongs to gently toss until combined. Serve immediately.

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