Recipes
Date posted: 07/11/2024
Ingredients
| Garlic, sliced | 10g |
| Parsley, chopped | 20g |
| Linguine pasta | 1kg |
| Extra virgin olive oil | 40ml |
| Red chillis | 10g |
| White wine | 100ml |
| Rockport roeless scallop meat | 30 |
| Everyday Favourites unsalted butter | 80g |
| Lemons, zested | 2 |
Method
- Peel and slice the garlic and finely chop the parsley.
- Cook the pasta in plenty of water.
- Heat the olive oil in a frying pan and infuse with the garlic and red chilli then deglaze with white wine.
- Sear the scallops in a clean pan and baste with 1/2 the butter - season as desired.
- Add the cooked pasta to the garlic mix and a little of the pasta water, mix in the remaining butter to create a sauce.
- Add grated lemon zest and the chopped parsley.
- Serve with the scallops and a wedge of burnt lemon. Find out about wholesale seafood services.