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Scallops And Roasted Peppers With Taglioliini

Fettuccine.Inn's picture
Ingredients
  Tagliarini/2/3 pound / 300 gram, dried 1 Pound (450 gram, fresh)
  Red pepper 1
  Green pepper 1
  Fresh scallops 1 Pound, trimmed and cleaned (450 gram, fresh)
  Salt To Taste
  Freshly ground black pepper To Taste
  All purpose flour 1 Tablespoon (adjust quantity as needed)
  Olive oil 45 Milliliter (3 tablespoon)
  Garlic 1 Clove (5 gm)
  Chopped fresh parsley 2 Teaspoon
  Lemon 1⁄2 , freshly juiced
  White of leek 2 , thinly sliced
  Chicken stock 250 Milliliter (1 cup)
  Toasted bread crumbs 45 Milliliter, mixed with grated rind of 1 lemon (3 tablespoon, fresh)
  Lemon 1 , rind grated
Directions

GETTING READY
1) Preheat the broiler.

MAKING
2) Roast the peppers under a hot broiler, until the skins are evenly charred. Transfer immediately in a large plastic bag , seal the bag and leave for 30 minutes.
3) Skin the peppers, seed and slice the roasted peppers into strips.
4) Season the scallops with the salt and pepper, coat thoroughly in flour.
5) In a frying pan, saute the garlic and scallops in the olive oil, until just brown. Discard the garlic clove.
6) Remove the scallops from the pan and sprinkle with the chopped parsley and lemon juice.
7) Stir in the leeks and gently saute, until soft.
8) Pour in the chicken stock, cook over a medium heat, until reduced to half the volume.
9) Stir in the scallops and pepper into the leeks and heat thoroughly.
10 ) In a pan, cook the Taglierini in the boiling salted water, until tender.
11) Drain, stir into the sauce, coat well and adjust the seasoning, if required.

SERVING
12) Serve the Scallops and Roasted Peppers with Taglierini, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Scallop
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
4

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