- 1 tbsp olive oil
- 1 garlic clove, peeled and crushed
- Âźred pepper, diced
- splash of champagne
- 1 lemon, juice and zest
- 3 spring onions, chopped
- 4 scallops, sliced
- 110g/4oz fresh spaghetti, cooked
- 2 tbsp olive oil
- 2 slices of ciabatta
- Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through.
- Finally stir in the cooked pasta and toss in the sauce. Heat through.
- To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside.