Linguine With Scallops, Tomatoes And Parsley

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Mar 7, 2005
Auckland, New Zealand
And for dinner tonight :

2 shallots finely chopped
200 ml olive oil
1 garlic clove finely chopped
½ fresh chilli de-seeded and chopped
300 ml dry white wine
400 g linguine
2 scallop roes finely diced
2 plum tomatoes skinned, de-seeded and diced
salt and freshly ground pepper
small handful of flat-leafed parsley leaves picked off and finely shredded
2 scallops, roes removed, white flesh halved horizontally

1 Heat a tablespoon of the olive oil in a heavy-based frying pan. Add in the shallot and fry gently, over a low heat, until translucent.

2 Add in the garlic and chilli and cook gently for 1 minute. Add in the white wine and cook briskly until reduced by two-thirds.

3 Meanwhile, bring a large saucepan of salted water to the boil.

4 Add in the linguine and cook until al dente. Drain the linguine, rinse under cold water and set aside.

5 Heat 2 tablespoons of olive oil in a large saucepan. Add in the diced scallop roes and sweat gently for 30 seconds.

6 Add in the linguine, shallot mixture and tomatoes. Season with salt and freshly ground pepper. Add in the shredded parsley and half of the remaining olive oil.

7 Season the halved scallops with salt and freshly ground pepper. Heat the remaining olive oil in a non-stick frying pan.

8 Add in the scallops, searing for 1 minute on each side.

9 Divide the linguine among four warmed soup plates. Top with the scallops and serve at once.

Servings: 4

Courtesy of Anton Edelman
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