Warm scallop and fettuccine salad

Warm scallop and fettuccine salad

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  • 0:15 Prep
  • 0:04 Cook
  • 4 Servings
  • Capable cooks

Featured in
Scallops, Nutrition information


  • 1 375g pkt fresh fettuccine
  • 3 tablespoons extra virgin olive oil
  • 400g fresh scallops without roe, dark vein removed
  • 1 lemon, rind finely grated
  • 1 large garlic clove, crushed
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 200g feta, crumbled
  • 1/2 large bunch (50g) rocket, ends trimmed, washed, cut into 3cm lengths
  • 1 bunch chives, snipped into 2cm lengths
  • 2 fresh red birdseye chillies, finely chopped


  • Step 1
    Cook the fettuccine in a large saucepan of salted boiling water for 3 minutes or according to packet directions until al dente. Drain well and rinse under cold running water. Transfer to a large bowl and add 2 tablespoons of the oil. Toss to coat.
  • Step 2
    While fettuccine is cooking, place scallops, lemon rind and garlic in a bowl. Toss to combine. Heat remaining oil in a medium frying pan over high heat. Add the scallop mixture and cook, tossing occasionally, for 1-1 1/2 minutes or until scallops are light golden and flesh turns white. Remove pan from heat and add the lemon juice. Season well with salt and pepper.
  • Step 3
    Add feta, rocket, chives, chillies and scallop mixture to fettuccine. Use 2 large spoons or tongs to gently toss until combined. Serve immediately.

  • Low carb
  • Low sugar
  • Lower gi


  • 2036 kj


  • 26g

    Fat Total

  • 10g

    Saturated Fat

  • 3g


  • 32g


  • 84mg


  • 780.66mg


  • 2g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve
  • Author: Dimitra Stais
  • Image credit: Con Poulos & John Paul Urizar
  • Publication: Australian Good Taste

Source: taste.com.au


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