Florentine of scallops on lemon minted spaghetti
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- TASTE
- 6
- Easy
- Fat conscious Pescatarian
- 20 minutes
- 20 minutes
Ingredients
- 500 g shelled scallops with roe on juice of 2 lemons
- 2 tablespoons Italian parsley
- 1/4 teaspoon Tabasco sauce
- 250 g spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- 3 tablespoons fresh mint
- 1 tablespoon extra virgin olive oil
- 12 baby onions thinly sliced
- 4 cloves garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 4 tablespoons sun-dried tomatoes in oil, chopped
- 1 cup baby spinach, blanched and finely chopped
- 1/2 cup ricotta cheese
Cooking Instructions
Carefully dice up the scallops and roe and infuse with the lemon juice, parsley and Tabasco.
Bring a large pot of salted water to the boil.
Add half the olive oil and then the spaghetti. Boil until the spaghetti is al dente (it must still have a bit of a bite to it), remove from water and drain. Add the diced butter, olive oil, truffle oil and mint leaves to the spaghetti. Keep warm.
Heat a frying pan and add the oil. Sauté the onions and add the garlic and chilli. Add the sun-dried tomatoes and scallops and sauté for 3 minutes.
Quickly toss the blanched spinach through the above mix. Place equal portions of spaghetti on 6 large plates. Spoon the scallop sauce over and garnish with ricotta cheese.
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