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Florentine of scallops on lemon minted spaghetti

20 minutes

Florentine of scallops on lemon minted spaghetti

By TASTE

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g shelled scallops with roe on juice of 2 lemons
2 tablespoons Italian parsley
1/4 teaspoon Tabasco sauce
250 g spaghetti
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon truffle oil
3 tablespoons fresh mint
1 tablespoon extra virgin olive oil
12 baby onions thinly sliced
4 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
4 tablespoons sun-dried tomatoes in oil, chopped
1 cup baby spinach, blanched and finely chopped
1/2 cup ricotta cheese

Method

Carefully dice up the scallops and roe and infuse with the lemon juice, parsley and Tabasco.

Bring a large pot of salted water to the boil.

Add half the olive oil and then the spaghetti. Boil until the spaghetti is al dente (it must still have a bit of a bite to it), remove from water and drain. Add the diced butter, olive oil, truffle oil and mint leaves to the spaghetti. Keep warm.

Heat a frying pan and add the oil. Sauté the onions and add the garlic and chilli. Add the sun-dried tomatoes and scallops and sauté for 3 minutes.

Quickly toss the blanched spinach through the above mix. Place equal portions of spaghetti on 6 large plates. Spoon the scallop sauce over and garnish with ricotta cheese.

Easy, butter-roasted tomato-and-sausage spaghetti

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Grilled lamb chops with anchovy-and-tomato sauce

Lemon-thyme poached chicken with harissa and tomato

Snoek bobotie

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Onion sprouts with poached eggs

Red pepper and macadamia nut sauce

French peasant soup

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Florentine of scallops on lemon minted spaghetti

Florentine of scallops on lemon minted spaghetti

Ingredients

Method