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Seared Scallops with Tagliatelle, Chilli and Coriander
Ingredients:
16 scallops
1 large shallot finely chopped
1 clove garlic finely chopped
½ red chilli finely chopped
75ml Olive Oil
50ml Dry White Wine
2 plum tomatoes – deseeded and chopped
1 tbs chopped coriander
500g cooked tagliatelle
Procedure:
Make a chilli and shallot confit by placing your shallot, garlic and chilli in a pan with the olive oil. Set on very low heat and confit the ingredients until soft – place to one side
Bring a non – stick pan up to a high heat. Season the scallops on both sides and place the scallops in the pan. This can be done in stages – depending on the size of you pan. Colour the scallops well on both sides until just cooked – place to one side and keep warm.
In the same pan add the shallot confit and the wine and bring to the boil – add the tomatoes – this is the sauce and can be left to one side while you reheat the pasta
In a pan of boiling water reheat you tagliatelle – this should take about 30 seconds – drain and add into the sauce
Introduce the pasta and sauce over heat and add the coriander
Divide the pasta between 4 plates and serve with 4 scallops per plate – finish the plates with a sprinkle of coriander
Type: Authentic
Photo By: Sam Pelly
Restaurant: Brompton Bar and Grill, Knightsbridge, London
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp