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Creamy Garlic Parsley Scallops Tagliatelle
ET Food Voyage
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
20
minutes
mins
Course
Dinner, Main Course
Cuisine
Italian
Servings
2
people
Ingredients
200
g
Scallops
250
g
Tagliatelle
⅓
cup
Double Cream
3
cloves
Garlic
minced
½
tsp
Chilli Flakes
optional
½
cup
Chicken Broth
½
tbsp
Lemon Zest
1
tbsp
Lemon Juice
2
tbsp
Fresh Parsley Leaves
chopped
2
tbsp
Vegetable Oil
Sea Salt
to taste
Black Pepper
to taste
Instructions
Season scallops with sea salt and black pepper.
Boil a large pot of water that's seasoned generously with salt. Cook pasta according to package instructions
In a large pan, heat oil over medium heat. Sear the scallops for a few minutes on each side until golden. Remove from pan and set aside.
Slightly turn the heat down to medium-high. In the same pan, add in garlic and chilli flakes. Cook for 1-2 minutes until fragrant.
Add in sliced shallots. Saute for 3-5 minutes until softened. Season with salt and black pepper.
Pour in chicken broth and bring to a simmer for 10 minutes until slightly reduced.
Then add in the double cream. Stir until the sauce starts to thicken.
Return the scallops back into the pan. Stir in the lemon juice and lemon zest.
Then toss in cooked pasta. Mix to combine.
Garnish with parsley and serve immediately.
Notes
If using frozen scallops, make sure to defrost before cooking.
Keyword
Pasta, Scallops