Black Pasta With Scallops
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 340.19 g black pasta
- 12 large scallops
- 29.58 ml olive oil
- 59.14 ml blended whiskey
- 236.59 ml fish stock
- 29.58 ml orange juice
- 59.14 ml unsalted butter, cut into 4 pieces
- salt
- fresh ground pepper
- 59.14 ml chopped chives
directions
- Bring large pot of salted water to boil and add pasta.
- Cook for 4 to 5 minutes or until al dente, then drain.
- While pasta is cooking, trim muscle from side of scallops.
- Heat oil in skillet over high heat.
- Add scallops and sauté about 2 minutes per side until golden and opaque throughout.
- Remove from skillet and set aside.
- Add whisky to skillet and boil until reduced to 1 tbsp (25 ml).
- Add stock and orange juice and boil until reduced by half, about 4 to 5 minutes.
- Remove from heat and whisk in butter.
- Season to taste with salt and pepper.
- Toss sauce with pasta and place on four serving plates.
- Nestle scallops on top and sprinkle with chives.
- NOTE: A single malt whisky is too strong a flavour for this dish thus the blended whisky.
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