in Recipes

Tagliatelle with scallops

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Ingredients for 4 servings:

  • 500 g pasta (tagliatelle)
  • 500 g scallop(s)
  • 300 ml coconut milk
  • 3 stalk(s) lemongrass, cut into wafer-thin rings
  • 1 tbsp coriander leaves, fresh
  • 1 onion(s), cut into thin rings
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the oil in a pan. Fry the onion and lemongrass until both are soft. Add the scallops, fry lightly, remove from the pan, and keep warm. Pour the coconut milk into the pan and simmer for about 5 minutes until thickened. Add the scallops and heat gently. Meanwhile, mix the tagliatelle, which had been cooked in plenty of salted water and drained, into the sauce. Season with salt and pepper and garnish with the coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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