Fettuccini with scallops

Preparation: 5 minutes

Cooking time: 10 minutes

Serves: 6




450 grams whole wheat fettuccini

24 scallops

4 cloves garlic, coarsely chopped

2 red chili peppers, seeded and coarsely chopped

1 bunch flat leafed parsley, coarsely chopped

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper

1 small avocado for garnish




  • Cook the pasta in boiling water according to package instructions

  • Combine the garlic, chilies and parsley in a small bowl

  • Heat the olive oil in a frying pan and add the scallops, cook for 2 minutes each side – turn only once. Remove from pan

  • Add the garlic, chilies and parsley to the pan and heat through. Add the drained pasta, add salt & pepper, toss and serve immediately, topped with the scallops and with some avocado slices.



Nutition (per serve):


Calories 371; Fat 7 g; Sat. Fat 0.8 g; Carbs 58 g; Sugar 3.4 g; Fiber 8 g, Protein 21 g