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Scallops with Vanilla Sauce   HT  HD  15mins


Serves 4    Hot  Seafood  Shellfish   Pasta  Hors d'oeuvre  Starter  Appetizer



225g/8oz Angel Hair Pasta

50g/2oz Butter

12 Scallops
2 tbsp finely chopped Onion
1 Garlic Clove, crushed

240ml/8fl.oz. Double Cream
˝ teasp Vanilla Extract
Freshly chopped Parsley to garnish




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.

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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