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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.
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.
1½ portions vegetables