Ingredients

Method

• 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

Ingredients

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.