THE WHITE-WINE REEF-TANGLE

(Our Play on Pasta with Scallops and Sherry)

THE WHITE-WINE REEF-TANGLE

Ingredients: 300g Scallops (halved), 2 Shallots (minced), 3 cloves Garlic (minced), 1 tsp White pepper, 0.5 tsp Turmeric, 100ml Dry Sherry, 50ml Double cream, 50g Butter...

Ingredients

  • 300g Scallops (halved)
  • 2 Shallots (minced)
  • 3 cloves Garlic (minced)
  • 1 tsp White pepper
  • 0.5 tsp Turmeric
  • 100ml Dry Sherry
  • 50ml Double cream
  • 50g Butter

Cooking Method

  1. The Scorch Sear scallops in a white-hot pan with 1 tbsp oil until charred; remove.
  2. The Architect Melt butter and sauté shallots and garlic until golden.
  3. The Bloom Add spices with a 20ml splash of sherry; the sizzle will bloom the turmeric into a glowing gold oil.
  4. The Silk Merge Pour in remaining sherry and cream; simmer until it reduces to a thick yellow silk.
  5. The Marriage Toss the cooked pasta and scallops through the silk.
  6. The Final Flourish Top with raw fresh parsley and lemon zest.

Cuisine: French

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