Photo: Markus Spiske
Taglierini with scallops, courgette, tomato & capers
11 ingredients
15 min
Serves 4
openrecipes
Chef Theo Randall makes fresh pasta, then creates a summery seafood supper
Estimated Nutrition (whole recipe, rough)
817
Calories
46g
Protein
21g
Fat
111g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small courgettes
- olive oil
- 1 garlic clove , finely sliced
- 8 scallops , each sliced into 3
- 4 plum tomatoes , skinned, deseeded and chopped
- 1 tbsp capers , drained
- 1 tbsp flat-leaf parsley leaves, chopped
- 300g '00' flour
- 100g fine semolina , plus extra for dusting
- 2 large eggs
- 6 large egg yolks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes