Spaghetti with scallops, asparagus and silverbeet

Directions
Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

1. 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.
2. 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.
3. Add the asparagus to the wok with the ginger and lemon zest. Cook, stirring frequently, for about 4 minutes until starting to soften.
4. 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.
5. 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.

COOK'S TIP

Don't use any of the silverbeet stems for this recipe — only the leaves are needed.

VARIATION

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.

EACH SERVING

1½ portions vegetables