Product(s):
AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG) | NEW
Preparation Time: 20 mins / Cook: 10 mins / Serving: 4
Ingredients:
500gms x AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG) | NEW
1 pound sea scallops, thawed if frozen
8 ounces linguine noodles or other long noodles
Kosher salt
2 tablespoons neutral oil
Method:
1. Thaw the scallops.
2. Cook the pasta: Start a pan of well salted water & bring to boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
3. Brine the scallops (10 minutes): Meanwhile, in a shallow dish, mix together 4 cups room temperature water & 2 tablespoons kosher salt. Place the scallops in the water & wait for 10 minutes.
4. Sear the scallops: Remove the scallops & dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large pan over high heat. Once the oil is hot, add the scallops & cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
5. Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom & the centre of the scallop is almost opaque. Remove the scallops from the pan to a plate & turn off the heat.
6. Make the sauce: Turn on the heat to low. Add the butter & allow it to melt. Add the lemon zest, minced garlic & chopped herbs. Scrape the bottom of the pan with a spatula to release flavour from any browned bits stuck to the pan. Cook 1 minute until fragrant, adjusting the heat so the garlic is just sizzling but so it doesn’t brown.
7. Add the milk, pasta, kosher salt, & greens & return the heat to medium; cook until greens are wilted. Return the scallops to the pan & cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste & add additional salt if necessary. Serve with drizzle of olive oil & if desired, grated Parmesan cheese.
HOW TO PREPARE SCALLOP PASTA WITH LEMON & HERBS?
準備時間：
20分鐘
烹調時間：
10分鐘
總耗時：
30分鐘
供食用：
4人份
材料：
- 1 lb scallops
- 1 pound sea scallops, thawed if frozen
- 8 ounces linguine noodles or other long noodles
- Kosher salt
- 2 tablespoons neutral oil
製作說明：
- Thaw the scallops.
- Cook the pasta: Start a pan of well salted water and bring to boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside
- usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Brine the scallops (10 minutes): Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Sear the scallops: Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large pan over high heat. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes,
- until an even brown crust clearly forms on bottom.
- Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the centre of the scallop is almost opaque. Remove the scallops from the pan to a plate and turn off the heat.
- Make the sauce: Turn on the heat to low. Add the butter and allow it to melt. Add the lemon zest, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavour from any browned bits stuck to the pan. Cook 1 minute until fragrant, adjusting the heat so the garlic is just sizzling but so it doesn’t brown.
- Add the milk, pasta, kosher salt, and greens and return the heat to medium
- cook until greens are wilted. Return the scallops to the pan and cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste and add additional salt if necessary. Serve with drizzle of olive oil and if desired, grated Parmesan cheese.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.