Recipe adapted from Gary Rhodes, Great Fast Food
Roasted red peppers, or capsicum as I would call it, give dishes such a distinct taste. I fell in love with the addition of grilled peppers to dishes when we added them to our bolognese sauce some time in the past. Once peppers are roasted, they sweeten and get that delicious chargrilled smokiness about them, that actually shines through in dishes that include them. To pasta dishes like this especially, sauces or even soups- roasted peppers act like the chicken stock necessary for soups, or even those bay leaves. It's the tiny little touches that give depth to dishes- richness.
Roasted pumpkin, in addition to peppers, are one of my go to vegetables- super versatile and comforting!
And finally, the dish can only be improved with the addition of sweet and tender scallops! A recent crush of mine... they're so nice!
This is such a simple, quick and fresh pasta dish- not heavy on sauce at all! As far as pasta goes, it's pretty healthy!
Roasted red peppers, or capsicum as I would call it, give dishes such a distinct taste. I fell in love with the addition of grilled peppers to dishes when we added them to our bolognese sauce some time in the past. Once peppers are roasted, they sweeten and get that delicious chargrilled smokiness about them, that actually shines through in dishes that include them. To pasta dishes like this especially, sauces or even soups- roasted peppers act like the chicken stock necessary for soups, or even those bay leaves. It's the tiny little touches that give depth to dishes- richness.
Roasted pumpkin, in addition to peppers, are one of my go to vegetables- super versatile and comforting!
And finally, the dish can only be improved with the addition of sweet and tender scallops! A recent crush of mine... they're so nice!
This is such a simple, quick and fresh pasta dish- not heavy on sauce at all! As far as pasta goes, it's pretty healthy!
Ingredients:
450g large scallops
2 red peppers, quartered and de-seeded, cubed
175g pumpkin
400g spaghetti
1/2 tsp flaked dried chillies
zest and juice of 1 lemon
5 tbsp olive oil
6 tsp finely chopped fresh parsley, extra to serve
salt and pepper
3 garlic cloves, crushed
grated parmesan cheese, to serve
Directions:
Preheat the grill to high. Cook the spaghetti according to packet instructions. Drain and refresh (run under cold water)
Arrange the peppers, skin side up, on the grill tray. Grill for 6 minutes or until skins blacken. Transfer to a bowl and cover with plastic wrap. Peel and dice once cooled.
In a bowl, mix together the diced pepper, chilli, lemon zest and 2 tbsp oil. Set aside.
Preheat oven to 180ºC fan forced (200 C, 375ºF)
On another tray, lined with baking paper, place the diced pumpkin, and toss in a 1 tbsp of oil. Season with salt and pepper. Place in the oven and cook for about 20 minutes, until cooked through. Once cooked, set aside and let cool.
Clean and prepare the scallops for cooking. Toss them in 1 tbsp oil and season. Heat a large frying pan and sear the scallops for 2-3 minutes turning once. Set aside.
Heat the remaining oil in a frying pan and fry the garlic for 1 minute on medium-low heat, then stir in the roasted pumpkin, and diced pepper mixture. Once warmed through add the scallops, lemon juice and spaghetti. Toss and season to taste, adding the parsley as well.
Serve with a sprinkling of parmesan cheese and lemon wedges.
450g large scallops
2 red peppers, quartered and de-seeded, cubed
175g pumpkin
400g spaghetti
1/2 tsp flaked dried chillies
zest and juice of 1 lemon
5 tbsp olive oil
6 tsp finely chopped fresh parsley, extra to serve
salt and pepper
3 garlic cloves, crushed
grated parmesan cheese, to serve
Directions:
Preheat the grill to high. Cook the spaghetti according to packet instructions. Drain and refresh (run under cold water)
Arrange the peppers, skin side up, on the grill tray. Grill for 6 minutes or until skins blacken. Transfer to a bowl and cover with plastic wrap. Peel and dice once cooled.
In a bowl, mix together the diced pepper, chilli, lemon zest and 2 tbsp oil. Set aside.
Preheat oven to 180ºC fan forced (200 C, 375ºF)
On another tray, lined with baking paper, place the diced pumpkin, and toss in a 1 tbsp of oil. Season with salt and pepper. Place in the oven and cook for about 20 minutes, until cooked through. Once cooked, set aside and let cool.
Clean and prepare the scallops for cooking. Toss them in 1 tbsp oil and season. Heat a large frying pan and sear the scallops for 2-3 minutes turning once. Set aside.
Heat the remaining oil in a frying pan and fry the garlic for 1 minute on medium-low heat, then stir in the roasted pumpkin, and diced pepper mixture. Once warmed through add the scallops, lemon juice and spaghetti. Toss and season to taste, adding the parsley as well.
Serve with a sprinkling of parmesan cheese and lemon wedges.
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