THE GARLIC-SILK REEF-SWELL
(Our Play on Linguine with Garlic Butter Scallops)
Ingredients: 300g Scallops (cleaned), 6 cloves Garlic (minced), 50g Butter, 100ml White wine, 1 tbsp Lemon juice, 1 tsp Black pepper, 1 tsp Salt...
Ingredients
- 300g Scallops (cleaned)
- 6 cloves Garlic (minced)
- 50g Butter
- 100ml White wine
- 1 tbsp Lemon juice
- 1 tsp Black pepper
- 1 tsp Salt
Cooking Method
- The Scorch Sear scallops in a white-hot pan with oil for 90 seconds per side until charred; remove.
- The Architect Melt butter in the same pan and sauté garlic until it turns a deep golden brown.
- The Bloom Add wine, pepper, and lemon with a 20ml splash of pasta water; boil until it form a thick silk.
- The Marriage Toss the scallops and hot pasta through the garlic butter for 1 minute.
- The Final Flourish Finish with raw fresh parsley and a dusting of lemon zest.