Tagliatelle with Scallops in Herbs

Stanislava Dimitrova
How it's made: 

Bring water to boil in a large pot. Add a dash of olive oil and a pinch of salt.

Season the scallops with salt and paprika. Melt the butter in a saucepan and sear the scallops for about 2-3 min. at medium heat. Add the finely chopped garlic and scallions. Sauté for another 2-3 minutes, stirring frequently. Add the chopped parsley, basil and thyme leaves. Pour in the white wine and the juice from half a lemon. Season with salt, cover the pan and let it simmer for another 3-4 min.

Meanwhile, add the pasta to the boiling water and cook it until al dante (6-7 min.) Drain the pasta and add to the sauce pan. Toss over at medium heat until well mixed.

Garnish with extra basil leaves and lemon slices.

Shopping list: 
8 scallops
50 g butter
1-2 scallions
handful of fresh parsley
fresh thyme leaves
fresh basil
2 lemons
pinch of paprika
2 garlic cloves
3/4 cup dry white wine
250 g tagliatelle
Your rating: None Average: 3 (7 votes)


Sounds great, but is it not too garlicky?
No, a couple of garlic cloves are just enough to enhance the flavor. And it's always optional:)
This is simply amazing thanks for the recipe (Y)

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