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🍝 Pasta with Scallops, Mini Carrots, and Macadamia Nuts

741 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Sea salt
• 400 g Baby-Carrots (orange and purple)
• 2 Garlic Cloves
• 3 tbsp Olive Oil
• 80 ml dry White Wine
• Pepper (from the mill)
• 4 tbsp Macadamia Nuts
• 12 Scallops (kitchen-ready, shucked)
• 1 tbsp Dill Tips
• freshly grated Parmesan (for sprinkling)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente.
4. 4. Peel the mini carrots and trim the ends.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Heat one tablespoon of oil in a pan.
8. 8. Add the garlic to the hot pan.
9. 9. Sauté the garlic until it is soft and translucent.
10. 10. Add the prepared carrots to the pan.
11. 11. Sauté the carrots briefly with the garlic.
12. 12. Add the drained pasta to the pan with the carrots.
13. 13. Pour the white wine over the pasta and carrots.
14. 14. Simmer the mixture over medium heat for three minutes.
15. 15. Season the pasta with salt and pepper.
16. 16. Rinse the scallops under running water.
17. 17. Pat the scallops dry with a kitchen towel.
18. 18. Heat a clean pan without oil.
19. 19. Roast the macadamia nuts in the dry pan until golden brown.
20. 20. Remove the roasted nuts from the pan.
21. 21. Set the nuts aside.
22. 22. Add the remaining oil to the same pan.
23. 23. Heat the oil in the pan.
24. 24. Fry the scallops in the hot oil.
25. 25. Fry the scallops until golden brown on both sides.
26. 26. Lightly salt the scallops.
27. 27. Remove the cooked scallops from the pan.
28. 28. Add the roasted macadamia nuts to the pasta.
29. 29. Add the dill to the pasta.
30. 30. Toss the pasta to mix everything well.
31. 31. Plate the pasta.
32. 32. Place the scallops on top of the pasta.
33. 33. Sprinkle the dish with grated Parmesan cheese if desired.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 741
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 88 g