Units
Ingredients
- ½ pound dry bay scallops
- 1 tablespoon cultured unsalted butter
- 1 teaspoon olive oil
- 1 small spring onion (chopped)
- ½ cup dry white wine
- 1 tablespoon lemon juice
- ½ cup heavy cream
- 1 teaspoon Pernod (or other anise flavoured liqueur)
- ¼ cup basil chiffonade
- salt (to taste)
- pepper (to taste)
- 220 grams pasta (I used homemade pappardelle)
Instructions
- The trick with this recipe is to make the sauce ahead, then time the pasta and scallops so they are done at the same time. Depending on the type of pasta you're using it will take different amounts of time, so I'll leave it to your discretion as to when to start the pasta.
- For the sauce, heat the 1 teaspoon olive oil in a pan. Sauté the 1 small spring onion until soft and starting to caramelize. Add the ½ cup dry white wine and 1 tablespoon lemon juice and reduce until thick and gluggy. Whisk in the ½ cup heavy cream and 1 teaspoon Pernod and turn down the heat to keep it warm.
- Clean and dry the ½ pound dry bay scallops. Heat a non-teflon pan over high heat until hot. Lightly salt and pepper the scallops. Add the 1 tablespoon cultured unsalted butter to the pan and swirl to melt. When the bubbling subsides add the scallops in a single layer without overcrowding the pan. Sear undisturbed until brown, then flip with tongs. Cook until the top ⅓ and bottom ⅓ of the scallop is opaque and the middle ⅓ is still translucent.
- Transfer the scallops to a plate, then add the cream sauce to the pan that the scallops came out of and deglaze. All that brown fond on the pan adds umami to the sauce. Add the ¼ cup basil to the sauce, then put the drained 220 grams pasta in the sauce and stir to coat.
- Plate the pasta then top with the scallops and drizzle any remaining sauce on top.
Nutrition
Calories 815kcalCarbohydrates 90gProtein 30gFat 31gSaturated Fat 18gPolyunsaturated Fat 2gMonounsaturated Fat 9gTrans Fat 0.2gCholesterol 110mgSodium 516mgPotassium 602mgFiber 4gSugar 6gVitamin A 1237IUVitamin C 4mgCalcium 84mgIron 2mg