Scallops with lemon sauce and prawn linguine
These scallops are complemented by a zesty lemon sauce, pasta and an array of tasty seafood.
Ingredients
For the lemon sauce
- 125ml/4fl oz white wine
- 50ml/2fl oz white wine vinegar
- 2–3 peppercorns, crushed
- 1 banana shallot, peeled and chopped
- 200g/7oz unsalted butter, cut into pieces
- lemon wedge, for squeezing
- pinch cayenne pepper
- salt
For the prawn linguine
- 200g/7oz linguine
- 1 tbsp olive oil
- large handful of monk’s beard, lightly blanched
- 100g/3½oz raw pink, Norwegian or Mylor prawns, heads removed, shells removed and de-veined
- 1 edible sea urchin, chopped (optional)
- salt and freshly ground black pepper
For the scallops
Method
For the sauce, heat the wine, vinegar, peppercorns and shallots in a small saucepan and simmer until reduced by half. Slowly add the butter to emulsify and add the lemon juice. Season with salt and a pinch of cayenne pepper. Set aside.
For the linguine, cook the pasta in a saucepan of boiling salted water for 10–12 minutes, or until tender but still firm to the bite. Heat the oil in a frying pan and add the pasta, monk’s beard and prawns. Sauté for a few minutes, or until the prawns are completely cooked. Stir in the sea urchin, if using. Season with salt and pepper.
For the scallops, heat the butter and oil in a fryng pan. Sauté the scallops and langoustine tails for 2–3 minutes, or until just cooked through and golden. Add the salsify and cook for a few more minutes.
Divide the prawn linguine between warmed plates and top with the scallop mixture. Spoon over the lemon sauce, garnish with the lemon segments and serve immediately.