Pasta with Herby Scallops
|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)|
|White wine||60 Milliliter (4 Tablespoon)|
|Fish stock||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Black pepper||To Taste|
|Lime wedges||4 (For Garnish)|
|Parsley sprigs||4 (For Garnish)|
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.