I am a member of a few Australian vegan groups on facebook and I have seen a lot of people talking about Sophie’s Kitchen and the Vegan Lightly Crumbed Scallops and how amazing they are. I spotted them for the first time in a Woolworths in Port Lincoln and told Paul about them. I think I got him pretty hooked, because a few days later he suggested we had them with some pasta for dinner. So thats what we did. It turned out delicious!!

I must admit I miss seafood a little, and I don’t even think I have ever had real scallops, but these had a very fishy consistency and taste. They were definitely worth the $10.

Ingredients (serves 3-4)

250 grams of fettucini

1 packet of Sophie’s Kitchen Lightly Crumbed Scallops (defrosted or allow more cooking time if frozen)

3 garlic cloves

125 g of grated parmesan cheese

Chilli flakes

Fresh Parsley

How to:

1. Cook the pasta

2. When there is 5 minutes until the pasta is ready, fry garlic cloves, scallops and a pinch of chili flakes in a pan until the scallops are ready. It shouldn’t take more than a few minutes.

3. Drain the pasta and mix in the parmesan cheese. Add scallops, garlic and chili flakes and lots of fresh parsley.