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Pasta With Herby Scallops

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Ingredients
  Low fat fromage frais 4 Fluid Ounce (120 Milliliter / 1/2 Cup)
  Whole grain mustard 10 Milliliter (2 Teaspoon)
  Garlic 2 Clove (10 gm), crushed
  Fresh lime juice 45 Milliliter (3 Tablespoon)
  Chopped fresh parsley 60 Milliliter (4 Tablespoon)
  Snipped chives 30 Milliliter (2 Tablespoon)
  Tagliatelle 12 Ounce (350 Gram, Black Colored)
  Scallops 12 Large
  White wine 60 Milliliter (4 Tablespoon)
  Fish stock 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Salt To Taste
  Black pepper To Taste
  Lime wedges 4 (For Garnish)
  Parsley sprigs 4 (For Garnish)
Directions

1. To make the sauce, mix the fromage frais, mustard, garlic, lime juice, parsley, chives and seasoning together in a mixing bowl.
2. Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly.
3. Slice the scallops in half, horizontally. Keep any coral whole. Put the wine and fish stock into a saucepan and heat to simmering point. Add the scallops and cook very gently for 3-4 minutes. (Don't cook for any longer, or they will toughen.)
4. Remove the scallops. Boil the wine and stock to reduce by half and add the green sauce to the pan. Heat gently to warm, then return the scallops to the pan and cook for 1 minute. Spoon over the pasta and garnish with lime wedges and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Scallop
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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