Zesty Butter Seafood Spaghetti
PREP TIME:15 minutes COOK TIME: 25 minutes
DIFFICULTY: moderate SERVES:4
- 50g butter
- 1 medium onion, diced
- 2 cloves garlic, grated
- 2 tbsp olive oil
- 250g spaghetti
- 200g salmon Fillet, chopped into bite sized chunks
- 120g/12 medium scallops
- 175g cooked king prawns
- 100 grams fresh spinach/75g spring greens
- a pinch of salt
- a few pinches of white pepper
- 100 ml white wine (optional but delicious!)
- 1 small lemon.
TIP: before you start, make sure all your seafood is fully defrosted and dry (dry between clean tea towels if they aren’t). Damp sea food will make the hot oil spit when you fry it! also bring a pan of water to the boil before you begin , because waiting for a pan of water to the boil while cooking can be the difference between delicious food, and waiting around while the seafood becomes overcooked!
- In a large frying pan, melt the butter over a low heat. Once it starts foaming slightly add the garlic and onion and sweat for about 8 minutes.
- Once the onions and garlic have become slightly golden brown. Remove the onions and garlic from the pan and set aside for later, retaining as much of the oil in the pan as possible.
- Pop the spaghetti in the pan of boiling water, and cook according to pack instructions, draining when al dente.
- Turn the heat up to medium high and add the olive oil. Once the oil is hot (but not smoking) place the salmon skin side up in the oil, and fry in the bubbling oil for approximately 4 minutes, turning gently to allow the salmon to cook on all sides, without breaking it apart.
- Sprinkle a little salt onto the skin on the salmon before turning it skin side down and frying for about 3 minutes. This should make the skin nice and crispy and slightly golden. Remove the salmon and reserve for when you serve up the food.
- Pop the scallops in and fry for 2 minutes before flipping. Add the king prawns, the greens, pepper, the juice of half the lemon and the white wine. After 2 minutes, stir and continue cooking until the leafs have wilted slightly. Remove from the heat.
- Remove as much of the leaf from the mix as possible, adding to the onion/garlic mix.
- Pour the liquor from the seafood over the spaghetti and thoroughly stir in the onion/ leaf mix. continue string this mix over a medium heat until much of the liquor has been absorbed and it is piping hot.
- Serve the spaghetti onto warm plates and arrange the seafood and salmon onto. Pop a slice of lemon on the side.
- Take to the table and enjoy!
This goes really well with a sprinkling of parmesan, mixed olives and a nice big glass of dry white wine.