Creamy Scallop Pasta

This recipe is pure indulgence! Scallops are one of my favorites but if its not yours, this dish can be made with prawns or other sea food, and even with chicken. I personally love using tagliatelle pasta for this recipe but it can be made with pretty much any other.

4 Servings

Ingredients:

150gr bacon lardons

1 leek, finely chopped

600gr scallops

100ml white wine

200ml vegetable stock

3 sprigs of tarragon

200ml heavy cream

300gr pasta

Instructions:

Place your pasta water to boil with a generous sprinkle of salt.

Fry lardons with a drizzle of olive oil until crispy & then set aside.

Add leek into the pan with the bacon grease. Simmer until soft & then set aside.

Melt the butter in the pan & add the scallops. Fry 2 minutes, or until cooked & then set aside. Add pasta to boiling water & cook until al dente.

Return the leek & lardons to the pan. Pour over a drizzle of white wine & cook off for 1 minutes on medium heat. Add vegetable stock & tarragon. Simmer until the sauce is reduced by half.

Add cream and continue to simmer 3 minutes.

Remove tarragon branches & add pasta.

Toss well to coat pasta in sauce.

Top with scallops & serve with a side salad.