Scallop linguine Recipe
- 300g/10½oz '00' pasta flour, plus extra for dusting
- 3 free-range eggs
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 8 hand-dived scallops, coral on
- 4 raw king prawns, shell on
- 50g/2oz butter
- 1 shallot, roughly chopped
- 1 sprig thyme
- 4 tomatoes, 2 roughly chopped, 2 skins and seeds removed, flesh diced
- 2 tbsp brandy
- 300ml/10fl oz chicken stock
- 75ml/3fl oz double cream
- 2 small courgettes, finely diced
- 2 tbsp roughly chopped basil
- For the pasta, pulse the flour, eggs and olive oil in a food processor until like breadcrumbs.
- Remove from the processor and pull the mixture together into a dough, then knead for five minutes until smooth and elastic.
- Place the dough into a bowl, cover with cling film and allow to rest in the fridge for 30 minutes.
- Using a pasta machine, roll the dough out according to the machine instructions, passing it through several times and ending on the thinnest setting.
- Place the sheet of pasta dough on a floured work surface and cut into 30-35cm/12-14in lengths.
- Run once more through the pasta machine with the cutting attachment, to cut into 2-3mm/1/8in wide strips.
- For the scallops, remove the scallops from the shells, reserving the coral.
- Wash the scallops and pat dry, then set aside.
- Roughly chop the prawns.
- Heat a large frying pan until hot, add half the butter, the shallot, thyme and cook for 2-3 minutes until just softened but not coloured.
- Add the scallop coral and chopped prawns and cook for a minute.
- Add the brandy and flame to burn off the alcohol.
- Add the chopped tomatoes and chicken stock, bring to the boil, then reduce the heat and simmer for 8 minutes.
- Place in a food blender in batches and blitz to a puree.
- Press through a fine sieve into a saucepan, whisk in the cream and check the seasoning.
- Add the tomato concassĂŠ and the courgettes and cook through for two minutes until just tender.
- Heat a frying pan until medium hot, add the remaining butter and scallops and cook on each side for a minute until golden brown then remove and rest for a couple of minutes.
- Season the scallops with salt and black pepper.
- Bring a large pan of salted water to the boil, drop the pasta in and cook for two minutes until just cooked through.
- Drain the pasta and mix with the sauce, to coat the pasta thoroughly.
- Season with salt and black pepper.
- To serve, pile the linguine onto a pasta plate. Cut the scallops into quarters then scatter on top of the pasta, finishing with a handful of chopped basil.