1 portion contains approximately:
| 412 | kcal |
| 33 g | protein |
| 12 g | fat |
| 42 g | carbohydrates |
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80 g wholegrain tagliolini
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400 g scallops
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400 g courgettes
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2 tbsp olive oil
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2 cloves of garlic
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1 tbsp parsley
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Saffron
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Curry powder
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Pepper
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Salt
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1
Cook the tagliolini in water, drain, and keep warm.
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2
Wash the courgette and cut them lengthwise into strips that are roughly the same size as the pasta.
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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.
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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.
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5
Divide the courgette-tagliolini mixture between the warmed plates and arrange the scallops on top. Garnish with the chopped parsley and serve.
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6
Serve with a fresh salad of mixed greens.