<\/p>\n

Method:<\/span><\/h3>\n

\n
1. Preheat the oven & roast the garlic:<\/strong><\/li>\n<\/ol>\n
   \n
   • Preheat your oven to 190°C (375°F \/ gas mark 5).<\/li>\n
   • Slice the top off the garlic bulb, drizzle on some olive oil, and wrap it in foil.<\/li>\n
   • Place the garlic in the oven and roast for 30 minutes or until it's soft and caramelised.<\/li>\n<\/ul>\n

      <\/p>\n

     \n
     1. Start the pasta:<\/strong><\/li>\n<\/ol>\n
        \n
        • While the garlic is roasting, bring a pot of water to a boil and cook your fettuccine pasta (following the timings on the packaging).<\/li>\n
        • Once cooked, strain the pasta and set aside.<\/li>\n<\/ul>\n

           <\/p>\n

          \n
          1. Make the sauce:<\/strong><\/li>\n<\/ol>\n
             \n
             • In a pan, melt 4 tbsp butter over a medium heat. Add the diced red onion and let it cook for 2-3 minutes.<\/li>\n
             • 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.<\/li>\n
             • Squeeze the roasted garlic from the bulb into the sauce and stir in the sun-dried tomatoes.<\/li>\n
             • 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.<\/li>\n<\/ul>\n

                <\/p>\n

               \n
               1. Sear the scallops:<\/strong><\/li>\n<\/ol>\n
                  \n
                  • While the sauce is simmering, heat some butter in a separate pan over medium-high heat.<\/li>\n
                  • 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.<\/li>\n<\/ul>\n

                     <\/p>\n

                    \n
                    1. Combine & serve:<\/strong><\/li>\n<\/ol>\n
                       \n
                       • Once the sauce is ready, add the strained pasta to the pan with the sauce and toss until it's evenly covered.<\/li>\n
                       • Plate the pasta, top with seared scallops, and garnish with fresh basil, thyme, and a lemon wedge.<\/li>\n<\/ul>\n

                          <\/p>\n

                         Enjoy your creamy and delicious garlic & scallop pasta!<\/p>\n

                            
                         \n <\/p>\n","protected":false},"excerpt":{"rendered":"

                           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 –… <\/p>\n

                         Read More <\/span><\/a><\/p>\n","protected":false},"author":553,"featured_media":980,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70],"tags":[],"class_list":["post-979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"metadata":{"_yoast_wpseo_metakeywords":[""],"_thumbnail_id":["980"],"_yoast_wpseo_title":["Zoe's Garlic & Scallop Pasta Recipe - ila Journal"],"_yoast_wpseo_metadesc":["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\u2019s been a favorite of hers for ages, and it\u2019s sure to become one of yours too!"],"_pingme":["1"]},"yoast_head":"\n