Saffron And Scallop Linguine

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  • 1 tablespoon finely chopped shallots
  • 1/2 cup dry white wine
  • pinch of saffron threads
  • white pepper
  • 100g unsalted butter
  • lemon juice
  • sea salt and freshly ground black pepper
  • olive oil
  • 400g linguine
  • 24 scallops


Simmer shallots, wine and pepper in a small heavy based saucepan until mixture is a mush without obvious liquid. Cut butter into 6 chunks and over a moderate heat start whisking it in, chunk at a time, until all is incorporated. Season with lemon juice, salt and white pepper. Sit aside in a warm place. Cook pasta in boiling salted water until al dente, around 10-12 minutes, drain well and toss with a little oil. Pour a film of olive oil into a heavy based fry pan, heat until hot and add scallops, cook for 1-2 minutes and turn to cook for another minute. Toss pasta with saffron sauce and arrange in pasta bowls with scallops, garnish with thyme

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