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Spaghetti with Scallops, Capers in Brown "Butter" Sauce

I love an impromptu, never before mastered recipe in my repertoire - cobbled together from what the contents of the kitchen cupboards have to offer, certainly challenging my culinary creativity. 

Tangy, tasty, delicious and leaving you wanting more... this is what food is all about and best of all it's GLUTEN & DAIRY FREE so no need to feel too guilty if an extra forkful is devoured! 

(Serves Two)
  • 200g Gluten Free Spaghetti (I use Garofalo, it has by far the best bite)
  • 450g Scallops 
  • 4 tbsp. Dairy free sunflower/soya spread 
  • 1 garlic clove, crushed
  • 2 tbsp. fresh lemon juice
  • 1 heaped tbsp. small capers
  • Black Pepper
  • Salt
  • 2 tbsp. fresh parsley, chopped 

Bring a pan of salted water to the boil for the spaghetti and cook as normal for approximately 8-9 minutes stirring occasionally.

Pat scallops dry, and sprinkle with salt and pepper - if you wanted to add a little heat to the dish a pinch of cayenne pepper at this stage will work a treat.

Melt 1 tbsp. dairy free sunflower/soya spread in a frying pan over high heat. Add scallops, and sear for 2 minutes on each side. Transfer scallops to a small bowl, cover, and keep warm.

Melt the remaining 3 tbsp dairy free sunflower/soya spread in the frying pan. Add garlic; cook for 1 minute or until the dairy free spread turns slightly golden brown but be very careful not to burn the garlic.

Remove the frying pan from the heat; stir in the lemon juice, capers and parsley.

Drain the spaghetti add to the sauce, plate up and garnish with the scallops spooning over the left over sauce and serve.

Like It? Tried It? Tweaked It? Let me know!


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