Scallop and Pistachio Pasta

Serves 4
Time 20 minutes


10 scallops
½ cup pistachios
1 cup button mushrooms, roughly chopped
1 garlic clove, crushed
2 tbsp thyme, finely chopped
2 tbsp extra virgin olive oil
1 tbsp tamari sauce
1 tbsp lemon zest
1 lemon, juiced
400g angel pasta


Bring the pasta to boil in a pot for about 4 min, after, run the pasta under cold water and set aside. In a frying pan place 1 tbsp. olive oil add the garlic to sauté followed by the mushrooms and 1 tbsp. tamari sauce. Stir until soft and add the pasta and stir until well combined.

In a bowl place the thyme, 1 tbsp. olive oil and lemon juice. Add the scallops in the mixture and place them in a frying pan about 1–2 minutes on each side. Place the pasta on a plate add the scallops and pistachios on top each and the grated lemon zest.