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Saffron tagliolini with scallops
  Tagliolini allo zafferano con capesante
Fish Dishes for losing weight

Saffron tagliolini with scallops

1 portion contains approximately:

412 kcal
33 g protein
12 g fat
42 g carbohydrates


  • 80 g wholegrain tagliolini

  • 400 g scallops

  • 400 g courgettes

  • 2 tbsp olive oil

  • 2 cloves of garlic

  • 1 tbsp parsley

  • Saffron

  • Curry powder

  • Pepper

  • Salt

  • 1

    Cook the tagliolini in water, drain, and keep warm.

  • 2

    Wash the courgette and cut them lengthwise into strips that are roughly the same size as the pasta.

  • 3

    Heat 1 tablespoon of oil in a pan, sauté the garlic, and then add the saffron and curry powder. Add the courgette noodles and cook for about 5 minutes. Add the tagliolini and mix; season with salt and pepper.

  • 4

    In a second pan, sear the scallops in 1 tablespoon of olive oil for only 30 seconds per side. Season with salt and pepper.

  • 5

    Divide the courgette-tagliolini mixture between the warmed plates and arrange the scallops on top. Garnish with the chopped parsley and serve.

  • 6

    Serve with a fresh salad of mixed greens.

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