saturday kitchen recipe

Scallops with lemon sauce and prawn linguine

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Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

For the lemon sauce

  • 125ml/4fl oz white wine
  • 50ml/2fl oz white wine vinegar
  • 2–3 peppercorns, crushed
  • 1 banana shallot, peeled and chopped
  • 200g/7oz unsalted butter, cut into pieces
  • lemon wedge, for squeezing
  • pinch cayenne pepper
  • salt

For the prawn linguine

  • 200g/7oz linguine
  • 1 tbsp olive oil
  • large handful of monk’s beard, lightly blanched
  • 100g/3½oz raw pink, Norwegian or Mylor prawns, heads removed, shells removed and de-veined
  • 1 edible sea urchin, chopped (optional)
  • salt and freshly ground black pepper

For the scallops

  • 75g/2¾oz unsalted butter
  • 2 tbsp olive oil
  • 6 prepared king scallops
  • 6 prepared langoustine tails, peeled
  • 1 tbsp olive oil
  • 1 salsify stick, peeled, blanched and chopped
  • 3 lemon segments, to garnish

Method

  1. For the sauce, heat the wine, vinegar, peppercorns and shallots in a small saucepan and simmer until reduced by half. Slowly add the butter to emulsify and add the lemon juice. Season with salt and a pinch of cayenne pepper. Set aside.

  2. For the linguine, cook the pasta in a saucepan of boiling salted water for 10–12 minutes, or until tender but still firm to the bite. Heat the oil in a frying pan and add the pasta, monk’s beard and prawns. Sauté for a few minutes, or until the prawns are completely cooked. Stir in the sea urchin, if using. Season with salt and pepper.

  3. For the scallops, heat the butter and oil in a fryng pan. Sauté the scallops and langoustine tails for 2–3 minutes, or until just cooked through and golden. Add the salsify and cook for a few more minutes.

  4. Divide the prawn linguine between warmed plates and top with the scallop mixture. Spoon over the lemon sauce, garnish with the lemon segments and serve immediately.