Scallop Spaghetti with Garlic Butter

Ingredients

• 80g salted butter

• 2 garlic cloves

• 2 anchovy fillets


• 20g parsley, plus extra chopped


• 1 splash Tabasco


• 300g spaghetti 


• 1 tbsp olive oil, plus a splash

• 300g cherry tomatoes, halved

• 150g scallops

• 1 handful breadcrumbs 


• 1 pinch chilli flakes

4 servings

Calories~588 kcal

Protein~19 g

Carbs~66 g

Fat~28 g

Fiber~4 g

Sugar~5 g

Total recipe

Calories~2,350 kcal

Protein~75 g

Carbs~265 g

Fat~110 g

Fiber~16 g

Sugar~18 g

Method

• Step 1

  In a blender, blitz the butter, garlic, anchovy fillets, parsley and Tabasco until smooth.

• Step 2

  Cook the spaghetti as per pack instructions. Meanwhile, heat the olive oil and the butter mixture in a pan over medium-low heat. Add the cherry tomatoes, season and cook for 
2 mins.

• Step 3

  Add the scallops and cook for 2 mins on each side or until cooked through. Add the spaghetti to the scallop pan with around 2 tbsp pasta water and a little chopped parsley; toss to coat.

• Step 4

  Fry the breadcrumbs in the splash of olive oil; add the chilli flakes and a little more chopped parsley. Sprinkle over the spaghetti to finish.