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Scallops with Vanilla Sauce HT HD 15mins
Serves 4 Hot Seafood Shellfish Pasta Hors d'oeuvre Starter Appetizer
Ingredients 225g/8oz Angel Hair Pasta 50g/2oz Butter 12
Scallops 240ml/8fl.oz.
Double Cream
Instructions
1. Bring a large pan of heavily salted water to the boil
2. Meanwhile, melt the butter in a large frying pan until very hot, add the scallops and sear for 1-2 minutes on each side. Remove from pan and keep warm.
3. Add the pasta to the boiling water and cook for 4 minutes only.
4. Meanwhile, add onion and garlic to the frying pan and sauté for 2 minutes.
5. Add the cream and vanilla to the onion mixture, mix well and cook over medium heat, stirring, until slightly thickened.
6. Add the seared scallops to the cream sauce and stir to coat.
7. To serve - drain the pasta well, divide between 4 plates, top each with 3 scallops, drizzle the sauce over the top and sprinkle with the freshly chopped parsley. Serve immediately.
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