Wholewheat Liguine & Scallops Coriander Butter

Scallops are a low fat seafood choice that is a good source of protein and some minerals and vitamins. Scallops are a good source of magnesium and potassium, that provide significant benefits for the cardiovascular system. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.

    This combination does not exist.

    Wholewheat Linguine 100.0 grams

    Wholewheat Linguine

    Green Asparagus 75.0 grams

    Green Asparagus

    Coriander 3.0 grams


    Coriander Pesto by Let's Cook 20.0 grams

    Coriander Pesto by Let's Cook

    Scallops 100.0 grams


    • Time : 30.0 mins
    • |
    • Calories: 617.0 kcal
    • |
    • Protein : 18.0 g
    • |
    • Fat : 27.0 g
    • |
    • Carb. : 85.0 g
    Mise en Place
    Take the scallops out of the fridge, 15 minutes before you intend to fry it. Season it just before cooking. Pat them dry just before you sear them.

    Prepare the vegetables as follows:

    Asparagus: wash, dry and snap off woody ends
    Coriander: wash, dry and separate the leaves from the stalks.
    Boil the pasta
    Pasta: Start boiling some water. You will need approximately 4 litres of water from every 200g of dry pasta. When the water comes to a rolling boil, add some salt and then add the pasta. It should cook in 8-10 minutes. Keep an eye on it.
    Once the pasta is done, drain out the water.
    Steam the Asparagus
    Start boiling some water. When the water comes to a rolling boil, add some salt and then add the Asparagus. It should take about 3 minutes. Drain away the water and keep aside.
    Sear The Scallops & Asparagus
    Heat some oil in a pan. Lightly season the scallops. Once the oil is almost smoking hot, sear the scallops. They should cook for no more than a minute on each side, otherwise they will over cook and become rubbery. Once both sides are seared, set them aside.
    Chargrill the Asparagus in the same pan.
    Finish & Serve
    Toss the pasta in the coriander pesto just before serving.