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Ingredients
Pasta with Scallops, Baby Carrots and Macadamia Nuts
- Ingredients
- 14 ozs Spaghetti
- Sea salt
- 12 ozs Baby carrot (orange, red and white)
- 2 garlic cloves
- 3 Tbsps olive oil
- 3 ozs dry white wine
- freshly ground peppers
- 4 Tbsps Macadamia Nuts
- 12 large Scallop (side muscled removed)
- 1 Tbsp Dill
- freshly grated Parmesan (for garnish)
Cook the pasta in boiling salted water until al dente.
Trim and peel the carrots. Peel the garlic and finely chop. In a pan, heat 1 tablespoon oil and sweat the garlic until translucent. Add the carrots and sauté. Drain the pasta and add with the white wine to the carrots. Simmer 3 minutes at medium heat. Season with salt and pepper.
Rinse the scallops and pat dry. Toast the nuts in a dry skillet, remove from heat and set aside. Pour the remaining oil into the pan, heat and cook the scallops until golden brown on both sides, season with salt. Mix the nuts, the dill and the scallops into the pasta, arrange on plates and serve garnished with Parmesan to taste.
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
Healthy, because
Macadamia nuts add valuable healthy fats and protein, while carrots are a great source of vitamin C.
Even smarter
This pasta tastes delicious with chicken instead of scallops.