Sunday 27 February
The simplest of preparations for the rest of the scallops we scored on Friday.
While the linguine boiled, just seared the scallops in an oiled pan and set aside in the warming oven. The pan was deglazed with a dribble of white wine, then a big glugg of heavy cream, a sprinkling of pink peppercorns, and some chopped scallions. When the linguine was done it got tossed in the creamy sauce, and platefuls were studded with scallops and anointed with more sauce.
Just beautiful.
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