Smoking the scallops for this rather special pasta dish gives an added depth of flavour. However, if you don’t have a smoker, simply pan-fry or poach the scallops for 1 to 2 minutes.
|2 tsp||Fresh thyme, chopped|
|2 Tbsp||Onions, finely chopped|
|3 Tbsp||Tarragon vinegar|
|3 Tbsp||White wine|
|165 g||Butter, cold diced|
|400 g||Dried linguine, (pasta) (Main)|
|50 g||Pecorino cheese, grated|
|1 Tbsp||Chives, (optional)|
|½ tsp||Cracked black pepper|
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- Place cleaned scallops into a small bowl and toss with chopped fresh thyme and sugar. Cover, then refrigerate for at least 20 minutes while the smoker heats up.
- When ready to cook, smoke scallops for 5 minutes, or if pan-frying, cook in a little olive oil for 1 to 2 minutes, seasoning only when cooked.
- To make the sauce, simmer the tarragon vinegar, diced onion, pepper and white wine in a small saucepan until the liquid has almost disappeared.
- Add cream and when at a simmer, gradually whisk in the cold butter cubes until a creamy sauce is reached. Season with salt and pepper.
- Bring a large, covered saucepan of salted water to the boil. Add pasta, stir well and cook according to packet instructions.
- Drain in a colander, then return pasta back to the saucepan. Stir in the creamy sauce before serving into bowls.
- Top with the cooked scallops and shavings of pecorino cheese, and decorate with a sprinkling of chives.
Cook's tip:Serve with steamed asparagus or green beans. If you want to make the cream sauce in advance, just place it in a warmed thermos until you are ready to pour it over the cooked pasta.