HL Kitchen
Scallop Tagliatelle in Pesto Sauce 66
  • 友善列印版本


    Ingredients (for 4 ppl):

    Scallops (Sashimi grade) 12 pieces
    Tagliatelle 250g
    Coarse Sea Salt 1 pinch
    Parsley For garnish


    Pesto Sauce

    Garlic 1 clove 
    Pine nuts 50g
    Basil 80g 
    Parmesan Cheese (Grated)  40g
    Extra Virgin Olive Oil 150g 
    Salt and Pepper  To note 



    1. Prepare the Pesto Sauce. Blend the basil, pine nuts and garlic into a paste. When done, add in parmesan cheese and olive oil and blend until the mixture is well incorporated. Season to taste. Add in more olive oil to prevent discoloration. Ready to use. 
    2. Bring the water to boil, add in coarse sea salt. When boil, add in Tagliatelle and cook for about 10 minutes. (Different pasta requires different cooking time, refer to the packing for details)
    3. Pat the scallops dry, heat a frying pan with oil. When the pan is hot, sear the scallops (1 min on each side depending on size) until its golden brown. Add salt and pepper if needed.
    4. When the Tagliatelle is ready, drain and mix with the pesto sauce. Adjust to taste. Put the scallops on top and garnish with parsley. Ready to serve.


    Bella's Tips

    A.  You can keep the herbs fresh by wrapping it in a damp kitchen paper.
    B.  - You can wrap the pesto sauce with cling film and store in the refrigerator. It can be kept for about two to three weeks.
       - A very hot pan can sear scallops to bring golden colour.
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