Linguine, pan fried scallops, pancetta

Marco

Marco

6th May 2012

Linguine, pan fried scallops, pancetta

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Linguine tossed with pachino tomatoes, parsley, garlic, chilli, white wine, pancetta and pan fried scallops recipe a try yourself?

Ingredients

  • 300g linguine
  • Bit of white wine
  • Finely diced garlic 2 or 3 small cloves
  • Chopped parsley
  • Pancetta cubes
  • Extra virgin olive oil
  • Scallops (queenies)
  • Handful of pachino tomatoes

Method

Fry pancetta till crisp in oil
Add quartered tomatoes and garlic
Toss and put lid on so tomatoes break down a bit
Add parsley
Add white wine reduce by half you want a nice amount of liquid to coat pasta
In a separate pan knob of good butter Pan fry scallops as quick as possible with squeeze of lemon
Cook linguine till before al dente drain then add to cooking liquid and finish off last 30 seconds in there
Toss pasta with handful of chopped parsley and lay scallops on top

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you