To make the sauce:
In a small saucepan melt the butter and add in the garlic and then pepper. Bring to temperature then remove from the heat and let sit 15 mins to infuse the garlic.
Add the lemon juice, lambrusco, brown sugar and pepper. Bring to a boil and simmer 10 minutes. Mix the mustard powder and potato starch with a little water and add. Simmer 5 minutes and add in some shallots. Set aside. Bring to hot when ready to use.
Cook the spaghetti as per instructions on the packet.
Heat a stainless steel fry pan with the oil to high heat. Add the scallops and fry 2 minutes. Turn and season with salt and pepper. Fry 2 minutes. 4 minutes plus 20 seconds total frying time
Drain off the excess oil and add the heated sauce. Add in the spaghetti with shallots. Swirl to mix well and heat 30 seconds.
Plate immediately. Garnish with extra shallots.
Makes 2 main meals or 4 entrees.
In a small saucepan melt the butter and add in the garlic and then pepper. Bring to temperature then remove from the heat and let sit 15 mins to infuse the garlic.
Add the lemon juice, lambrusco, brown sugar and pepper. Bring to a boil and simmer 10 minutes. Mix the mustard powder and potato starch with a little water and add. Simmer 5 minutes and add in some shallots. Set aside. Bring to hot when ready to use.
Cook the spaghetti as per instructions on the packet.
Heat a stainless steel fry pan with the oil to high heat. Add the scallops and fry 2 minutes. Turn and season with salt and pepper. Fry 2 minutes. 4 minutes plus 20 seconds total frying time
Drain off the excess oil and add the heated sauce. Add in the spaghetti with shallots. Swirl to mix well and heat 30 seconds.
Plate immediately. Garnish with extra shallots.
Makes 2 main meals or 4 entrees.
500g Scallop Meat
3 Tbs Peanut oil
Pepper
160g Spaghetti
Sauce
6 cloves garlic (finely chopped)
2 Tbs butter
150ml lemon juice
150ml Lambrusco white wine
1 Tbs mustard powder
Cracked pepper
1 Tbs brown sugar
1 Tbs potato starch
2 Shallots
3 Tbs Peanut oil
Pepper
160g Spaghetti
Sauce
6 cloves garlic (finely chopped)
2 Tbs butter
150ml lemon juice
150ml Lambrusco white wine
1 Tbs mustard powder
Cracked pepper
1 Tbs brown sugar
1 Tbs potato starch
2 Shallots
Sea Scallops are one of those ingredients that can be very
contentious. So many variations at the point of purchase. Fresh with
roe on in the shell, same thing frozen or scallops with roe on
or off, again fresh or frozen. Then there is scallop meat. What
exactly is scallop meat. Take a guess. I know a man that has been a
fisherman of scale all his life. His version of scallop meat is
stingray tails. He tells me that they simply use a wad punch and
punch out the round shape. I believe him. Sea scallops in the shell
are expensive. More so than oysters.
Scallop meat at $35 is actually a pretty good product. Obviously real scallops are better but a kilo of meat from the shells might set you back more than lobster. So for a great family meal on a budget use the scallop meat. For an impressive dinner party use the sea scallops. Cooking scallops is easy enough. I line the scallops up in order of thickness and add the thickest to the frypan first. The 20 second time difference in adding to the pan works a treat and every scallop is perfect.
Scallop meat at $35 is actually a pretty good product. Obviously real scallops are better but a kilo of meat from the shells might set you back more than lobster. So for a great family meal on a budget use the scallop meat. For an impressive dinner party use the sea scallops. Cooking scallops is easy enough. I line the scallops up in order of thickness and add the thickest to the frypan first. The 20 second time difference in adding to the pan works a treat and every scallop is perfect.
Scallop meat with Lemon Mustard pasta Economical yet classy seafood
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