Scallop Linguini by Brett McGregor
240ml white wine
3 sliced and diced shallots
Juice of 2 limes
2cm knob fresh grated ginger
1 tsp butter cut into small pieces
3/4 cup chopped seeded best quality tomatoes
2 tbsp coriander chopped
1/2 tsp salt 1/4 tsp pepper
1 1/2 cups hot cooked linguine
350g fresh scallops
Combine first 4 ingredients in a medium fry pan, bring to a boil. Cook until reduced to 1/2 cup (about 5min). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to fry pan. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoon coriander, 1/4 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm.
Heat a large non-stick fry pan coasted with cooking spray over medium heat. Sprinkle scallops with 1/8 tsp salt. Arrange scallops in pan, cook 2 minutes on each side or until done. Add scallops tp pasta mixture, toss gently to combine.
Garnish with coriander.
Dressing 150g cherry tomatoes4 large cloves garlic, peeled4 tablespoons extra virgin olive oillarge pinch chilli flakes½ cup roasted hazelnuts, skins rubbed off1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a jar - drain...
Rice250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice.Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.Cook without...
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water. 100ml extra virgin olive oil5 cloves garlic, chopped2x 400g cans Italian tomatoes in juice, mashedPinch of not chili flakes1 tsp toasted coriander seeds100ml white wine100ml...