Ingredients

• 250g/9oz dried or fresh spaghetti
• 1 tbsp olive oil
• ½ onion
• chopped
• 1 garlic clove
• peeled and crushed
• 2 scallops
• removed from shell and cleaned
• 2 tiger prawns
• peeled and de-veined
• 100ml/3½fl oz full fat crème fraîche
• ½ lemon
• juice only
• small bunch fresh dill
• chopped
• salt and freshly ground black pepper
• lemon wedges
• to serve

Directions

• Cook the spaghetti in boiling salted water for about 3-4 minutes
• or according to packet instructions
• until al dente
• then drain.
• Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes.
• Slice the scallops into thin slices and roughly chop the prawns. Add the scallops and prawns to the onion and sauté until both are cooked through.
• Add the crème fraîche
• bring up to the boil then add the lemon juice and dill. Add the pasta to the pan
• toss together and season with salt and freshly ground black pepper.
• To serve
• divide between 2-3 warm pasta bowls and garnish with the lemon wedges.