Although very simple and easy to make, this is a truly memorable dish. Indulgent, luxurious and quick at the same time. I bought my scallops from West Coast Seafood Products and they were delivered straight to my door within 48 hours of reaching the harbour. They were honestly the freshest scallops I have ever had. They tasted so sweet and juicy … when you have produce of such great quality you really don’t want to mess around with them too much as you want to showcase their natural sweet flavour.
Ingredients: for 4 people
- 400 g fresh tagliatelle
- 500 g scallops roe on (12-14 depending on size) – 3 to 4 scallops per person.
- 2 crushed garlic cloves.
- 300 ml fish stock (I make mine from stock cubes). I like using stock as it lightens the sauce tremendously.
- 50 ml white wine
- 200 ml double cream
- 2 tablespoons chopped fresh parsley
- A little oil and some butter
- Salt and Pepper
1. Put a large pan of salted water on to boil and pre heat oven to 50 C.
2. Pat the scallops dry and season with salt and pepper. Heat a very small amount of oil and a good knob of butter in a large frying pan (mine is 30 cm wide) on a medium to high heat. Pour off the excess oil and butter and add the scallops to the pan. Sear for 2-3 minutes until slightly golden brown then turn them over. At this point add another knob of butter to the pan and the crushed garlic cloves. Cook the scallops for another 1-2 minutes then remove from pan, put them in a dish and keep warm in the oven.
3. At this point put the fresh pasta to cook in a large pan of boiling salted water as per instructions.
4. Deglaze the scallop pan with the wine. Let it bubble for 20-30 seconds then add in the fish stock. Let it boil then finally add in the cream and switch the heat off. Remove the scallops from the oven and pour any juices from the dish into the sauce. Season to taste.
4. Mix the cooked tagliatelle with the sauce and top with the scallops and a sprinkling of freshly chopped parsley.
Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂