Prep time
5 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
- 200g Patagonian MSC Scallops
- 2-4 cloves of garlic, finely chopped
- Zest and juice of 1 Lemon
- 1 tbsp capers
- 1 red chilli, deseeded and finely chopped
- 1 tsp seaweed flakes
- Sea salt and cracked black pepper
- 1 tbsp olive oil
- 4 spring onions, finely sliced
- 50g herb butter
- 1 large dollop of clotted cream
- 1 small glass of white wine
- 2 tbsp chopped Parsley, extra to garnish
- Tagliatelle to serve
Method
Method
- Start by marinading your scallops with lemon zest and juice, seaweed flakes, salt and pepper, chilli, parsley and olive oil.
- Bring a large pan of salted water to the boil and cook your pasta for 10 mins.
- Heat a non-stick frying pan and add a knob of herb butter and then the marinaded scallops, capers, and spring onions. Cook on high heat for 3-4 mins and add in a small glass of white wine and a dollop of Cornish Clotted cream.
- Strain the tagliatelle into the pan with the scallops and toss to coat evenly in sauce. Garnish with extra parsley and some grated parmesan. Serve with a slice of lemon.