Scallops And Roasted Peppers With Taglioliini Recipe
Ingredients
| Tagliarini | 1 Pound | |
| Pepper red | 1 To taste | |
| Green pepper | 1 To taste | |
| Scallops | 1 Pound | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| All purpose flour - as required | ||
| Olive oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Parsley | 2 Teaspoon, chopped | |
| Lemon | 1/2 | |
| Leeks - 2, white part only, thinly sliced | ||
| Chicken stock | 1 Cup (16 tbs) | |
| Bread crumbs | 3 Tablespoon, toasted | |
Directions
GETTING READY
1) Preheat the broiler.
MAKING
2) Roast the peppers under a hot broiler, until the skins are evenly charred. Transfer immediately in a large plastic bag , seal the bag and leave for 30 minutes.
3) Skin the peppers, seed and slice the roasted peppers into strips.
4) Season the scallops with the salt and pepper, coat thoroughly in flour.
5) In a frying pan, saute the garlic and scallops in the olive oil, until just brown. Discard the garlic clove.
6) Remove the scallops from the pan and sprinkle with the chopped parsley and lemon juice.
7) Stir in the leeks and gently saute, until soft.
8) Pour in the chicken stock, cook over a medium heat, until reduced to half the volume.
9) Stir in the scallops and pepper into the leeks and heat thoroughly.
10 ) In a pan, cook the Taglierini in the boiling salted water, until tender.
11) Drain, stir into the sauce, coat well and adjust the seasoning, if required.
SERVING
12) Serve the Scallops and Roasted Peppers with Taglierini, immediately on individual serving plates.
1) Preheat the broiler.
MAKING
2) Roast the peppers under a hot broiler, until the skins are evenly charred. Transfer immediately in a large plastic bag , seal the bag and leave for 30 minutes.
3) Skin the peppers, seed and slice the roasted peppers into strips.
4) Season the scallops with the salt and pepper, coat thoroughly in flour.
5) In a frying pan, saute the garlic and scallops in the olive oil, until just brown. Discard the garlic clove.
6) Remove the scallops from the pan and sprinkle with the chopped parsley and lemon juice.
7) Stir in the leeks and gently saute, until soft.
8) Pour in the chicken stock, cook over a medium heat, until reduced to half the volume.
9) Stir in the scallops and pepper into the leeks and heat thoroughly.
10 ) In a pan, cook the Taglierini in the boiling salted water, until tender.
11) Drain, stir into the sauce, coat well and adjust the seasoning, if required.
SERVING
12) Serve the Scallops and Roasted Peppers with Taglierini, immediately on individual serving plates.
Chef
