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Florentine of scallops on lemon minted spaghetti

Florentine of scallops on lemon minted spaghetti

20 minutes

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Florentine of scallops on lemon minted spaghetti

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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

Method

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.