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Linguine with seared scallops and Riccadonna Asti sauce

Name: Linguine with seared scallops and Riccadonna Asti sauce
Yield: 2
Ingredients: 1 tbs olive oil; 12 scallops, roe removed (optional); 10g unsalted butter; 2 eschalots, peeled, thinly sliced; 150ml Riccadonna Asti; 160g fresh linguine; 80g mascarpone cheese; 1 tsp finely grated lemon zest, plus 2 tbs juice; 2 tbs finely chopped chives

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by delicious. team

delicious. team

Sep 30, 2015

Ingredients (9)

1 tbs olive oil
12 scallops, roe removed (optional)
10g unsalted butter
2 eschalots, peeled, thinly sliced
150ml Riccadonna Asti
160g fresh linguine
80g mascarpone cheese
1 tsp finely grated lemon zest, plus 2 tbs juice
2 tbs finely chopped chives

Method

1.

Heat a large, heavy-based frypan over high heat and add the olive oil. Season the scallops with a little salt. When the frypan is very hot, add the scallops and cook for about 15 seconds on each side until seared on the outside and just opaque. Set aside.
2.

Return the frypan to medium heat and add the butter. When melted, add eschalots and cook for 2-3 minutes, stirring, until softened but not coloured. Add the Riccadonna Asti and simmer for 5 minutes or until reduced by a quarter. Set aside.
3.

Cook the linguine in a large pan of boiling salted water until al dente. Meanwhile, mix the mascarpone, zest and juice in a bowl, season with salt and pepper, then gently stir in the Riccadonna mixture. Drain the pasta, then return to the pan with the sauce mixture, scallops and any scallop juices. Toss to combine, then serve immediately garnished with chives.