Back to Recipe Menu

Pasta with scallops, spinach & a rosemary-pancetta oil

Method

  • Cook the pasta in lightly salted, boiling water until al dente, adding the spinach for the last few seconds. Drain well.
  • Heat the oil in a large heavy-bottomed pan and saute the pancetta until crispy. Then move it to the side and sear the scallops.
  • When the scallops are almost ready, add the rosemary, garlic, lemon zest and juice to the pan. Mix and briefly cook.
  • Then toss the pasta with the spinach, pancetta, scallops and the oil mixture to taste.
  • Serve with a garnish of extra rosemary.

Ingredients

  • 400 gm farfalline (or any variety pasta)
  • sea salt flakes
  • a good handful baby spinach leaves, washed well & stalks removed
  • 4 tbsp olive oil 
  • 2-3 pancetta rashers, diced
  • 16-20 scallops, cleaned
  • 1 tbsp rosemary needles, chopped
  • 1 garlic clove, chopped
  • grated rind & juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm