| Smoked scallops with cream of coriander |
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Main course
To serve 2 portions
Ingredients
500 g pasta (egg linguine)
300 g smoked Gulf scallops
1⁄2 tsp shallots, chopped
1⁄2 tsp garlic, chopped
125 ml white wine
250 ml 35% cream
Unsalted butter, cubed
2 tbsp chopped fresh coriander
Salt and pepper to taste |
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Method
In a frying pan, melt 25 g of butter over medium heat. Add shallots and garlic and cook with the scallops for 3 minutes. Remove from heat and transfer the scallops to a covered dish.
Put frying pan back on heat and deglaze with white wine. Reduce to half. Add cream and reduce one-third.
Remove from heat and, with a whisk, blend in butter cubes, 4 at a time until the mixture is thick.
Mix in the chopped coriander, salt and pepper.
Add the smoked scallops to the sauce and pour over the pasta. |
