Scallops Tagliatelle
For two people,
250g scallops
50g butter
1/2 cup dry white wine
1 cup double whipping (but not whipped) cream
2 shallots, chopped
tagliatelle for two servings
green peas, frozen or fresh
1 clove of garlic, crushed
1/2 cup grated Parmesan
salt and pepper
1) While pasta is cooking, melt half the butter in a small saucepan and cook shallots until lightly golden. Add wine and cook until about third of liquid evaporates, - about 10 minutes. Take off the heat, wait about 5 minutes and stir in cream, and season.
2) In a larger pan, melt remaining butter and sear scallops tossing them around for about 5 minutes. Reduce the heat, add cream sauce and heat up for couple of minutes. Then add garlic and peas and cook stirring for further 2-4 minutes depending on which peas you are using. Frozen will take about 4 minutes.
3) Drain cooked pasta when it's done. Set aside if waiting on scallops. When scallops are done, combine all together, add parmesan, toss and serve!
250g scallops
50g butter
1/2 cup dry white wine
1 cup double whipping (but not whipped) cream
2 shallots, chopped
tagliatelle for two servings
green peas, frozen or fresh
1 clove of garlic, crushed
1/2 cup grated Parmesan
salt and pepper
1) While pasta is cooking, melt half the butter in a small saucepan and cook shallots until lightly golden. Add wine and cook until about third of liquid evaporates, - about 10 minutes. Take off the heat, wait about 5 minutes and stir in cream, and season.
2) In a larger pan, melt remaining butter and sear scallops tossing them around for about 5 minutes. Reduce the heat, add cream sauce and heat up for couple of minutes. Then add garlic and peas and cook stirring for further 2-4 minutes depending on which peas you are using. Frozen will take about 4 minutes.
3) Drain cooked pasta when it's done. Set aside if waiting on scallops. When scallops are done, combine all together, add parmesan, toss and serve!
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