Ingredients per serve



  • Spaghetti 850.0 g

Pasta Sauce


  • Extra Virgin Olive Oil 50.0 ml
  • Heirloom cherry tomatoes need to add 800.0 g


  • Scallops, cleaned 50.0 x
  • Finger limes 100.0 g

Finger limes are an indigenous Australian fruit. As the name reflects, they’re not round like a regular lime but long and thin like fingers. When cut they are full of ‘pearls’ which resemble caviar. Scoop out of the skin and scatter over seafood dishes for a showstopper.



  1. Pasta

    • Cook pasta in a large pan of boiling water until al dente. Drain and keep warm.
  2. Pasta Sauce

    • Heat half the oil in a large pan. Add finely chopped onion, cook for 5 minutes without colouring until softened then add finely chopped garlic. Cook for a further 2-3 minutes then stir through KNORR Pronto Napoli. Simmer for 15 minutes until reduced.
  3. Tomatoes

    • Heat extra virgin olive oil in a large pan over high heat. Add tomatoes and fry, tossing regularly until tomatoes are blistered and lightly browned. Remove and keep warm.
  4. Scallops

    • Heat remaining olive oil in pan over high heat. Season scallops and cook in batches until browned and cooked through.
  5. To Serve

    • Combine spaghetti and pasta sauce in pan and heat through. Add tomatoes and toss gently. Divide between serving bowls, top with scallops and sprinkle with finger lime pearls.
  6. Tip

    • This pasta can also work great with seared prawns or crab meat.