Smoked Scallop & Tomato Spaghetti

This quick and easy smoked scallop and tomato spaghetti makes for the perfect low-fuss dinner after the holidays! Featuring our canned smoked pink and spiny scallops, blistered grape tomatoes and plenty of garlic, it requires minimal fresh ingredients, meaning fewer trips to the grocery store for you! Feel free to customize using what you have on hand.

Psst... did we mention that our canned smoked scallops are currently 20% off in the Dock? Shop now!

Ingredients

• 2 x canned smoked scallops
• 285g (1 small punnet) grape tomatoes
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Pinch of salt and pepper
• 450g spaghetti
• 1 tbsp red pepper (chili) flakes, optional
• 1 tsp dried basil leaves
• Zest of 1 lemon
• Juice of 1/2 a lemon
• Handful spinach, roughly chopped (or fresh basil leaves)

Directions

1. Bring a large pot of salted water to a boil on the stove.
2. While waiting for the water to boil, begin prepping the ingredients for your sauce. Slice your grape tomatoes in half. Then, scoop your smoked scallops onto a chopping board and finely dice. 
3. Once the water is boiling, drop in your spaghetti and cook as per the packets instructions.
4. Meanwhile, in a large saucepan over a medium heat, add the olive oil and tomatoes. Gently cook until the tomatoes are blistered and soft, stirring on occasion. Add the minced garlic, chili flakes, dried basil, and a pinch of salt and pepper, then cook for another minute until the garlic becomes fragrant.
5. Lower the heat and add your finely diced smoked scallops, lemon zest, and spinach (or fresh basil). Stir gently until everything comes together, then remove from the heat until the spaghetti is cooked.
6. Once the pasta is cooked, reserve one cup of the starchy pasta liquid then strain. Add the spaghetti noodles to the saucepan containing your sauce ingredients.
7. Return saucepan to a low heat and stir until the spaghetti is well coated in the sauce. Slowly add in the reserved pasta water until the sauce reaches your desired consistency (you will likely only need around 1/4 to 1/2 cup).
8. Finally, squeeze the juice of half a lemon over the pasta and gently stir before serving.

Notes

• We used a handful of spinach because we didn't have any fresh basil on hand, but feel free to use what appeals most to you!
• Don't know how you feel about the spice level? Add more or less dried chili depending on your personal preferences. 
• To create a smoother, smokey sauce that coated the spaghetti, we chose to finely dice our scallops. You could definitely choose to keep them whole or dice them roughly.

Servings: 4 people