Buttered Taglierini With Seared Scallops White Wine Chilli And Parsley Recipe
Servings: 4
Ingredients
- 12 x scallops trimmed with roe on or possibly off to your preference
- 1 Tbsp. extra virgin olive oil
- 1 x clove of garlic peeled and finely minced
- 2 lrg fresh red chillies deseeded and finely minced
- 2 x good glasses of white wine
- 455 gm taglierini (qv taglierini
- 1 x good handful of flatleaf parsley roughly minced
- 85 gm butter
- 1 x salt and freshly grnd black pepper
Directions
- On a board place each scallop on its flat side and slice it across in half.
- Put the extra virgin olive oil into a warm pan and add in the scallops garlic and chilli that will sear and sizzle straight away.
- As soon as the scallops have coloured on one side pour in the wine letting it reduce slightly.
- Meanwhile cook the taglierini in boiling salted water till al dente.
- Add in the pasta to the scallops with the parsley and butter and remove from the heat.
- Toss and taste for seasoning.
- Serve.
- This dish takes only min to cook. Get everything ready and then begin. Make sure you do not overcook the scallops.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 187 | 59% |
| Total Fat 21.26g | 27% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 263mg | 11% |
| Potassium 355mg | 10% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.6g | 0% |
| Protein 14.54g | 23% |
