Archive of BBC Food Recipes

Spaghetti arrabiata with seared scallops

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Heat the sunblush tomatoes, chilli and garlic in a saucepan over a medium heat until simmering, stirring occasionally.

  2. Add the wine and parsley to the pan, bring to a simmer, and cook for a further 3-4 minutes. Stir in the cooked spaghetti.

  3. Rub the scallops all over with the oil, then season with salt and freshly ground black pepper, to taste.

  4. Heat a griddle pan over a high heat. When the pan is hot, sear the scallops for one minute on each side, or until golden-brown griddle marks appear on each side of the scallops and the flesh of the scallops is opaque.

  5. To serve, spoon the spaghetti arrabiata into the centre of a serving plate. Arrange the seared scallops on top.


  • 85g/3oz sunblush tomatoes, chopped
  • ½red chilli, deseeded, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 2 tbsp white wine
  • 2 tbsp chopped fresh flatleaf parsley leaves
  • 100g/3½oz fresh spaghetti, cooked according to packet instructions, drained
  • 3 scallops, cleaned, coral removed
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

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