Scallops with freshly made linguine, tomatoes and courgettes makes a fresh and delicate supper.
Ingredients
- For the pasta
-
- 300g/10½oz ’00’ pasta
flour, plus extra for dusting - 3 free-range
eggs - 1 tbsp
olive oil - salt and freshly ground
black pepper
- 300g/10½oz ’00’ pasta
- For the scallop sauce
-
- 8 hand-dived
scallops, coral on - 4 raw king
prawns, shell on - 50g/2oz
butter - 1
shallot, roughly chopped - 1 sprig
thyme - 4
tomatoes, 2 roughly chopped, 2 skins and seeds removed, flesh diced - 2 tbsp
brandy - 300ml/10fl oz
chicken stock - 75ml/3fl oz
double cream - 2 small
courgettes, finely diced - 2 tbsp roughly chopped
basil
- 8 hand-dived
Preparation method
-
For the pasta, pulse the flour, eggs and olive oil in a food processor until like breadcrumbs.
-
Remove from the processor and pull the mixture together into a dough, then knead for five minutes until smooth and elastic.
-
Place the dough into a bowl, cover with cling film and allow to rest in the fridge for 30 minutes.
-
Using a pasta machine, roll the dough out according to the machine instructions, passing it through several times and ending on the thinnest setting.
-
Place the sheet of pasta dough on a floured work surface and cut into 30-35cm/12-14in lengths.
-
Run once more through the pasta machine with the cutting attachment, to cut into 2-3mm/1/8in wide strips.
-
For the scallops, remove the scallops from the shells, reserving the coral.
-
Wash the scallops and pat dry, then set aside.
-
Roughly chop the prawns.
-
Heat a large frying pan until hot, add half the butter, the shallot, thyme and cook for 2-3 minutes until just softened but not coloured.
-
Add the scallop coral and chopped prawns and cook for a minute.
-
Add the brandy and flame to burn off the alcohol.
-
Add the chopped tomatoes and chicken stock, bring to the boil, then reduce the heat and simmer for 8 minutes.
-
Place in a food blender in batches and blitz to a puree.
-
Press through a fine sieve into a saucepan, whisk in the cream and check the seasoning.
-
Add the tomato concassé and the courgettes and cook through for two minutes until just tender.
-
Heat a frying pan until medium hot, add the remaining butter and scallops and cook on each side for a minute until golden brown then remove and rest for a couple of minutes.
-
Season the scallops with salt and black pepper.
-
Bring a large pan of salted water to the boil, drop the pasta in and cook for two minutes until just cooked through.
-
Drain the pasta and mix with the sauce, to coat the pasta thoroughly.
-
Season with salt and black pepper.
-
To serve, pile the linguine onto a pasta plate. Cut the scallops into quarters then scatter on top of the pasta, finishing with a handful of chopped basil.