Seafood Spaghetti with a Cider Sauce

Ingredients

454g Regal Seafood Cocktail, defrosted

200g Regal Queen Scallops, defrosted

150ml (5fl oz) Dry cider

145g (5oz) Button mushrooms, halved

145g (5oz) Apple sauce

100g Reduced fat soft cheese with chives

100g Reduced fat creme fraiche

Salt and pepper

Method

1) Put the cider in a pan and bring to the boil, reduce the heat and simmer for 5 minutes.


2) Add the mushrooms and apple sauce, simmer for 5 minutes.


3) Add the soft cheese and shellfish, cover and cook for 5 minutes.


4) Remove from the heat and stir in the creme fraiche and season.


5) Serve with freshly cooked spaghetti.

Serves: 4

Provided By: Sea Fish Authority