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
For the sauce, heat the wine, vinegar, peppercorns and shallots in a small saucepan and simmer until reduced by half. Slowly add the butter to emulsify and add the lemon juice. Season with salt and a pinch of cayenne pepper. Set aside.
For the linguine, cook the pasta in a saucepan of boiling salted water for 10–12 minutes, or until tender but still firm to the bite. Heat the oil in a frying pan and add the pasta, monk’s beard and prawns. Sauté for a few minutes, or until the prawns are completely cooked. Stir in the sea urchin, if using. Season with salt and pepper.
For the scallops, heat the butter and oil in a fryng pan. Sauté the scallops and langoustine tails for 2–3 minutes, or until just cooked through and golden. Add the salsify and cook for a few more minutes.
Divide the prawn linguine between warmed plates and top with the scallop mixture. Spoon over the lemon sauce, garnish with the lemon segments and serve immediately.
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