King Scallop & Prawn Tagliatelle with a glass of Oregon Chardonnay

SCALLOPS! SCALLOPS!! I LOVE SCALLOPS!!!

Did I mention that at one point in time I was a cheerleader? Well, my cheerleading enthusiasm definitely returns in all its glory when I’m talking about my favourite foods or wines. In fact, I think that my last meal on Earth would have to include this little oceanic delicacy.

At first site, these little guys look rather unassuming, aside from the gorgeously bright coral-coloured roe that is often found on king scallops. However, disguised beneath a rather modest exterior, awaits a savoury journey that begins with a delightfully tender texture followed by a slightly salty, yet buttery flavour that when cooked properly is to die for! Therefore, this would have to be my last meal!

I introduced my kids to scallops years ago and somehow convinced them that they were marshmallows of the sea. Shockingly, when I cook this meal, at least one of them shouts out, “I love scallops, Mom!” I hope you enjoy this meal as much as we do and maybe you will begin cheering for scallops too!!

Ingredients :

• 4 Tbsp unsalted butter
• 4 finely chopped cloves of garlic
• 180g small scallops (fresh)
• 1/4 cup dry white wine (I used Chablis)
• 1 cup fish stock
• 1.5 cups shredded Parmesan cheese
• 800g fresh Tagliatelle
• 600g heavy cream
• 2 cups cherry tomatoes halved
• 1 cup cooked king prawns (fresh or frozen)
• 1 cup cooked small prawns (fresh or frozen)
• salt and pepper to taste
• 6 king scallops
• 1/4 cup chopped fresh basil leaves

Method:

Begin heating enough water to cook your tagliatelle.

Then get all of the ingredients ready, as they need to be added quickly. You don’t want to keep the scallops waiting!

Begin by melting 2 Tbsp butter over medium high heat. Once melted, add half of the chopped garlic (2 cloves). The rest will be used later to cook the King scallops. Sauté the small scallops for about 2 minutes on one side and then 10-20 seconds more on the other side. The scallops should be slightly springy to the touch. When finished cooking, remove them from the pan, put them on a plate and cover them so they don’t get cold.

Immediately after removing the baby scallops, deglaze the pan by adding the white wine. Scrape the goodness off the bottom of the pan (I use an egg whisk) and then add the fish stock. Keep the heat on medium high and be sure to stir the stock until it starts to simmer. Then add the heavy cream and 1 cup of the Parmesan cheese (save the 1/2 cup for serving). While continuing to stir, bring the cream sauce to a gentle simmer, cook for 3-4 minutes until slightly thickened and season with salt and pepper. Add the cherry tomatoes, King prawns and baby prawns. Cook for about 2 minutes until fully heated and then add the cooked baby scallops. Turn off the heat.

Once the cream sauce has finished, cook the tagliatelle in boiling water for about 2-3 minutes. Drain and put back in the empty pot. Then add the cream sauce to the pasta and mix together. Cover the pasta.

I cook the king scallops last because I want them cooked to perfection and still hot when serving. Quickly clean the pan used for the cream sauce. Melt the remaining 2 Tbsp of butter over medium high heat and then add the last 2 cloves of chopped garlic. Sauté the scallops for 2 minutes on one side, turn over and continue cooking for 20 more seconds. Remove immediately from the pan and cover with foil until ready to plate.

Finally, plate the pasta. Season with a little salt, pepper, Parmesan cheese and chopped basil leaves. Finally, add the King scallops last and serve immediately. I also included baked asparagus with this dish.

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