This is a sophisticated dish, combining pasta with a stir-fry of creamy white scallops and vibrant green vegetables. The scallops are low in fat and rich in vitamin B12 and many minerals. By cooking the vegetables briefly in very little liquid they retain all their nutrients.
1 tablespoon olive oil
350g scallops, quartered if large
200g asparagus, trimmed and cut into 3 cm lengths
½ teaspoon grated fresh ginger
½ lemon, zest grated and juiced
250g silverbeet leaves, coarsely shredded
⅓ cup (80 ml) water
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Cook the spaghetti in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until tender. When ready, drain in a colander.
While the pasta is cooking, heat the oil in a wok or large frying pan over a high heat. Add the scallops in a single layer and cook, turning occasionally, for about 3 minutes or until lightly golden and almost cooked through. Transfer the scallops to a plate, using a slotted spoon, and keep warm.
Add the asparagus to the wok with the ginger and lemon zest. Cook, stirring frequently, for about 4 minutes until starting to soften.
Add the silverbeet leaves to the wok and lightly toss to mix well. Pour in the water, cover the wok and cook for about 5 minutes until the silverbeet is wilted and the asparagus is tender.
Return the scallops to the wok with the lemon juice and season to taste. Add the spaghetti to the wok and gently toss to mix with the scallops and asparagus. Serve at once.
Don't use any of the silverbeet stems for this recipe — only the leaves are needed.
If silverbeet is not available, you can make this dish using fresh English spinach leaves, washed and torn into large pieces. Cook the spinach in the same way as for the silverbeet. For the best results, make sure to dry the leaves before cooking with them.