Pasta with Herby Scallops Recipe
Ingredients
| 120 ml / 4 fl oz / 1/2 cup low fat fromage frais | ||
| 10 ml / 2 tsp wholegrain mustard | ||
| Garlic | 2 Clove (5gm), crushed | |
| 30-45 ml / 2-3 tbsp fresh lime juice | ||
| 60 ml / 4 tbsp chopped fresh parsley | ||
| 30 ml / 2 tbsp snipped chives | ||
| 350 g / 12 oz black tagliatelle | ||
| Scallops | 12 Large | |
| 60 ml / 4 tbsp white wine | ||
| 150 ml / 1/4 pint / 2/3 cup fish stock | ||
| Black pepper salt | 1 To taste | |
| Lime wedges and parsley sprigs, to garnish | ||
Directions
1. To make the sauce, mix the fromage frais, mustard, garlic, lime juice, parsley, chives and seasoning together in a mixing bowl.
2. Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly.
3. Slice the scallops in half, horizontally. Keep any coral whole. Put the wine and fish stock into a saucepan and heat to simmering point. Add the scallops and cook very gently for 3-4 minutes. (Don't cook for any longer, or they will toughen.)
4. Remove the scallops. Boil the wine and stock to reduce by half and add the green sauce to the pan. Heat gently to warm, then return the scallops to the pan and cook for 1 minute. Spoon over the pasta and garnish with lime wedges and parsley.
2. Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly.
3. Slice the scallops in half, horizontally. Keep any coral whole. Put the wine and fish stock into a saucepan and heat to simmering point. Add the scallops and cook very gently for 3-4 minutes. (Don't cook for any longer, or they will toughen.)
4. Remove the scallops. Boil the wine and stock to reduce by half and add the green sauce to the pan. Heat gently to warm, then return the scallops to the pan and cook for 1 minute. Spoon over the pasta and garnish with lime wedges and parsley.
Chef
