Scallops with lemon sauce and prawn linguine

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

For the lemon sauce

  • 125ml/4fl oz white wine
  • 50ml/2fl oz white wine vinegar
  • 2–3 peppercorns, crushed
  • 1 banana shallot, peeled and chopped
  • 200g/7oz unsalted butter, cut into pieces
  • lemon wedge, for squeezing
  • pinch cayenne pepper
  • salt

For the prawn linguine

  • 200g/7oz linguine
  • 1 tbsp olive oil
  • large handful of monk’s beard, lightly blanched
  • 100g/3½oz raw pink, Norwegian or Mylor prawns, heads removed, shells removed and de-veined
  • 1 edible sea urchin, chopped (optional)
  • salt and freshly ground black pepper

For the scallops

  • 75g/2¾oz unsalted butter
  • 2 tbsp olive oil
  • 6 prepared king scallops
  • 6 prepared langoustine tails, peeled
  • 1 tbsp olive oil
  • 1 salsify stick, peeled, blanched and chopped
  • 3 lemon segments, to garnish
Print Friendly, PDF & Email
Top