Lemon & Garlic Scallops with Tender Stem Broccoli & Spaghetti

Serves 4


400g long stemmed broccoli, sliced into bite sized pieces

400g dried spaghetti

4-5 large garlic cloves, crushed

4-5 tbsp olive oil

800g scallops, trim away any muscle, wash and pat dry

Salt and ground black pepper

3 tbsp butter

100ml dry white wine

2 large lemons, zest and juice

handful of basil leaves, chopped


  1. Boil water in a large saucepan, add the spaghetti and cook according to pack instructions. Towards the last 2 minutes add the prepared broccoli, drain and set aside. 
  2. Add 2tbsp olive oil to a wok or large deep pan on a medium high heat until hot and sizzling. Add the scallops, season and cook for a minute on each side until slightly browned and cooked through. Set aside.
  3. Using the same pan heat remaining olive oil, add garlic and cook for a minute. Add the butter, wine and lemon juice. Toss in the spaghetti, broccoli, scallops, lemon zest and basil to warm through then serve in warmed bowls. Enjoy with good friends and fine wine.

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