Spaghetti with scallops

4 servings

Ingredients

Quantity Ingredient
12 larges Scallops OR 10 oz frozen scallop meat
1 Lemon, juice of
Freshly ground pepper
4 teaspoons Dry sherry
4 teaspoons Marsala or other sweet wine
3 tablespoons Butter
2 Scallions, finely chopped
1 Garlic clove, crushed
½ teaspoon Saffron, powdered
1 cup Light cream
Handful of chervil, roughly chopped
8 Red peppercorns
1 pounds Fresh spaghetti
Salted water
2 tablespoons Butter, melted
Chervil leaves as garnish

Directions

Halve the scallops horizontally and marinate for 30 minutes in a mixture of the lemon juice, sherry, Marsala, and the ground pepper.

Melt the butter in a skillet, gently saute the scallions and garlic until they are transparent. Add the scallops and marinade, and simmer on a low heat until cooked through, about 5 to 7 minutes.

Remove scallops from the pan and stir in the saffron and cream, bring to a boil for 2 minutes to slightly reduce the sauce. Return the scallops to the skillet, add the chervil and peppercorns; cover and let rest to blend the ingredients.

Cook the spaghetti in boiling salted water until al dente, then rinse and drain. Mix the spagetti with the melted butter in a bowl. Divide the spagetti among 4 plates, top with the scallops and sauce. Serve with freshly ground pepper and garnish with chervil leaves.

Adapted from: Spaghetti by Bodo A. Schieren, pub by Transedition Books Typed by Bob 8-{)

Submitted By ROBERT WHITE On 09-08-95

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