A quality tomato pasta sauce or passata will make the difference to this simple dish.
Ingredients
| 2 Tbsp | Olive oil |
| ¼ cup | Pitted black olives, chopped |
| 2 Tbsp | Capers, drained and dried |
| 20 | Scallops, white, muscle removed (Main) |
| 400 g | Spaghetti, fresh |
| 1 ¼ cups | Tomato pasta sauce, ready to use |
| 1 small handful | Chopped parsley |
Directions
1. Bring a large saucepan of water to the boil.
2. Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the olives and capers and cook until heated through and slightly coloured. Transfer to a small bowl.
3. Add remaining oil to the pan and add the scallops. Cook for about 2 minutes until almost firm to the touch. Scallops only require a short cooking time, just enough to colour on the outside and be warm on the inside.
4. Meanwhile, cook the egg spaghetti for 3-4 minutes until al dente. Drain and add to the tomato sauce. Toss through the scallops. Tip into a large serving bowl and top with the olives, capers and parsley. Serve straightaway. A green salad and some sourdough would be great here too.
