- 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
Linguine, pan fried scallops, pancetta
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
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
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