Pasta Scallops (Serves Four)


Serves: 4


Ingredients


  • 2doz scallops
  • 1 medium sized onion, diced finely
  • 1 packet spinach fettuccine (or pasta of your choice, fresh is really good)
  • 4 roast capsicum cut into 5-cm strips
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • A splash of white wine (50 ml)
  • dill

Method


Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate.

Deglaze pan with splash of white wine.

Sweat chopped onion in wine, continually moving onion around the pan for 1 minute then add capsicum*.

Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.

* To roast capsicum - Brush all over lightly with olive oil, put into a roasting tray in hot oven, 200 deg C, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly, then peel off skins and slice.