Linguine with scallops and verjus

Inspiration for this dish came from the fantastic French Ragout of Seafood, a pasta dish containing the likes of prawns, mussels, scallops and squid. That combination of fish also would work very well with this dish but to simplify I have gone with scallops. If you can’t get your hands on Verjus a good, fruity white wine will work just as well.

Linguine with scallops and verjus
Serves 2
  1. 4-6 Large scallops, quartered or a handful of small scallops
  2. 150g Linguine
  3. 2 Shallots, peeled and finely diced
  4. 1 Lemon, halved
  5. 1 Garlic clove, peeled and finely sliced
  6. 25ml Verjus, or white wine
  7. 150ml Whipping cream
  8. Handful of fresh flat leaf parsley, chopped
  9. Olive oil
  1. 1.Heat a wide saucepan over a medium heat and add a drizzle of olive oil. Add in the shallots and garlic and gently fry until softened. Add the verjus and increase the heat. Reduce until almost a tablespoon remains and then add the cream. Reduce the heat to low and add the scallops, allow to gently poach for 2-3 minutes.
  2. 2.Prepare the linguine according to packet instructions, drain and set aside. Check the seasoning of the sauce and add a squeeze of lemon.
  3. 3.Toss the pasta in the sauce to coat and add half the chopped parsley. Serve in deep bowls garnished with the remaining parsley.
Artisan Traveller

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