Scallops with Squid-Ink Spaghetti

Scallops with Squid-Ink Spaghetti

A very simple, quick & easy but extremely delicious seafood pasta dish!

Serves 2

Prep time:  5 minutes

Cooking time:  15 minutes

Ingredients

200g squid-ink spaghetti or normal spaghetti

2 tbsp olive oil

200-250g scallops

1 tsp curry powder

2 garlic cloves, peeled & finely sliced

1 red chilli, deseeded & finely chopped

250ml dry white wine

40g butter

½ lemon, juice only

Small handful of flat leaf parsley, finely chopped

Freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat 1 tablespoon of olive oil.  In a small bowl toss the scallops in the curry powder and then add to the pan searing the scallops on each side for 1 minute, remove and set aside.

3.  Add the remaining oil to the frying pan on a low-medium heat and add the garlic and chilli, stir for 1 minute.  Now add the wine and add half the butter, increase the heat and boil for 5 minutes.

4.  Return the scallops to the pan and stir in the lemon juice.  Remove from the heat.

5.  Drain the pasta and add to the pasta, return to the heat and stir through to make sure the pasta is fully coated.  Now add the parsley and the remaining butter, season with pepper and serve immediately – enjoy!

Seared Scallops Wrapped in Pancetta on a bed of Pea & Mint Risotto

Seared Scallops Wrapped in Pancetta

on a bed of Pea & Mint Risotto

A fresh and flavourful first course that's bound to impress

Serves 4 as a starter

Ingredients

12 large scallops, shelled & coral removed

12 thin slices of pancetta

Drizzle of olive oil

Freshly ground salt & pepper

1 tbsp olive oil

½ onion, chopped finely

2 cloves of garlic, chopped finely

300g risotto rice

100ml white wine

1 litre hot chicken stock

100g frozen peas

1 large handful fresh mint, chopped

3 tbsp double cream

50g parmesan cheese

50g butter

salt and freshly ground black pepper

Method

1.      Rinse the scallops and pat dry. Using the back of a knife flatten each slice of pancetta to stretch it. Wrap each scallop with a piece of pancetta and secure with a cocktail stick. Drizzle over some olive oil and salt and pepper.  Set aside in the refrigerator.

2.      Heat the oil in a large saucepan.  Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured.

3.      Add the risotto rice to the saucepan and stir well for 2-3 minutes, or until the grains turn translucent.

4.      Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed.

5.      Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente.

6.      Preheat a large frying pan until medium hot. Cook the scallops for 2-3 minutes on each side or until the bacon is crisp and the scallops are cooked through.

7.      Meanwhile add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes.

8.      To serve, spoon the rice into warmed bowls and place the seared scallops on top after removing the cocktail sticks.

Cooks Tips

v  Instead of scallops you can serve with cooked and flaked salmon.