Venetian Scallop Linguine with Sour Cream & Herbs

Seafood

20 min
700 calories

Every element of this recipe goes above and beyond in fitting in as much lush, decadent flavour as can be contained on a plate. It starts with scallops, pan-seared in garlic herb butter until theyre gloriously golden and tender. Theyre stirred into spaghetti, which is tossed in a sauce of Parmesan, sour cream, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together in aromatic splendourone bite, and youll be captivated.

Number of servings

Ingredients

150g Cherry Tomatoes
180g Linguine
200g Pack Scallop Meat 20/40
1 Shallot
1 Lemon
2 Tbsp Sour Cream
1 Small Bunch Chives
1 Small Bunch Flatleaf Parsley
1 Garlic Clove
2 Tbsp Parmesan (Shredded)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frying Pan
Pot

1 Prepare Vegetables

Bring a large pot of salted water to a boil. Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Thinly slice chives.

2 Cook Pasta

Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

3 Cook Scallops

While pasta cooks, pat scallops dry with paper towel; season generously all over with salt and pepper. Heat olive oil in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

4 Finish Sauce

Heat a drizzle of olive oil in same pan over medium-high heat. Add tomatoes and season. Cook until tomatoes begin to burst, 2-3 minutes (see tip). Add garlic; cook until fragrant, 1 minute. Reduce heat to medium and add sour cream, lemon zest, ¹⁄₄ cup reserved pasta cooking water, and lemon juice (to taste). Simmer until slightly thickened, 2-3 minutes.

Tip! If tomatoes haven’t burst, gently press them with a spatula to help them along.

5 Add Pasta

Stir drained pasta and half the parmesan (save the rest for garnish) into pan with sauce. Add scallops along with any resting juices, and half the chives and chopped parsley. Toss until pasta is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Check seasoning and adjust with salt and pepper.

6 You Plate It

Divide pasta between bowls and top with remaining parmesan, chives and chopped parsley. Serve with remaining lemon wedges on the side.

Step-by-step instructions