Sunday, 25 July 2010

Tagliatelle with scallops, sage and fresh peas

A light, fresh meal for the end of a warm summers day...

Serves 2

150g scallops
200g dried tagliatelle
2 handfuls lambs lettuce
3 tbsp finely chopped parsley
150g fresh peas, blanched in boiling water for 3 minutes
1½ tbsp salted butter
8 leaves fresh sage, finely shredded
Juice and grated rind of one lemon
olive oil

1) Boil the pasta in a large pan of water

2) ...meanwhile

3) Dress the raw scallops with a couple of teaspoons of olive oil and a little salt. Heat a heavy bottomed frying pan until it's extremely hot - smoking! Add the scallops and cook for, well, it depends on the size of your scallops - mine were quite small so only took 3 minutes to cook. 30 seconds before the end of cooking, add the butter, lemon peel and shredded sage, then remove from the heat.

4) Drain the pasta and add the lemon juice, parsley, 2 teaspoons of good olive oil and then season to taste.

5) Plate the pasta on top of the lambs lettuce, then top with the scallops and spoon over the sagey butter.

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