Black Pasta With Scallops

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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