.png){kind=logo}
Feel like trying a tasty new dish? Why not give Zoe's garlic and scallop pasta a go? As our Assistant Community Manager at Sherborne Place, it’s been a favorite of hers for ages, and it’s sure to become one of yours too!
Serves:
2
Prep time:
30 minutes
Cook time:
15 – 20 minutes
Ingredients:
1 bulb garlic
1 red onion
4 tbsp butter
2 ½ cups double cream
¼ cup white wine
¼ cup sun-dried tomatoes
Parmesan
Fettucine pasta
5 or 6 Scallops per portion
Fresh basil & thyme
Salt & pepper
Lemon
Method:
- Preheat the oven & roast the garlic:
- Preheat your oven to 190°C (375°F / gas mark 5).
- Slice the top off the garlic bulb, drizzle on some olive oil, and wrap it in foil.
- Place the garlic in the oven and roast for 30 minutes or until it's soft and caramelised.
- Start the pasta:
- While the garlic is roasting, bring a pot of water to a boil and cook your fettuccine pasta (following the timings on the packaging).
- Once cooked, strain the pasta and set aside.
- Make the sauce:
- In a pan, melt 4 tbsp butter over a medium heat. Add the diced red onion and let it cook for 2-3 minutes.
- Pour in the white wine and 2 cups of double cream, and let it simmer for 15–20 minutes, stirring occasionally until the sauce has reduced by half.
- Squeeze the roasted garlic from the bulb into the sauce and stir in the sun-dried tomatoes.
- Add Parmesan to taste and stir in the remaining ½ cup of double cream. Season with salt and pepper, then let it simmer gently for a few minutes.
- Sear the scallops:
- While the sauce is simmering, heat some butter in a separate pan over medium-high heat.
- Sear your scallops for 2 minutes on each side, until golden brown and cooked through. Be sure to use plenty of butter to prevent sticking.
- Combine & serve:
- Once the sauce is ready, add the strained pasta to the pan with the sauce and toss until it's evenly covered.
- Plate the pasta, top with seared scallops, and garnish with fresh basil, thyme, and a lemon wedge.
Enjoy your creamy and delicious garlic & scallop pasta!