Seared Scallops with Home-Made Pasta, Spring Onions and Maltaise Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Fabulous Food

Fabulous Food

By Gary Rhodes

Published 1997

  • About

Scallops are sweet to eat and taste even better if seared with almost burnt edges to give a crisp, bittersweet finish. The ‘home-made’ pasta can of course be replaced with a dried or ready-made variety.


  • 16–20 large, fresh scallops, cleaned and trimmed of roe
  • 1 quantity of Home-made Pasta dough or dried or ready-made spaghetti/tagliolini


If using home-made pasta dough, roll out the pasta thinly on a floured or semolina-covered surface. Cut it into 10 cm (4 in) thick strips and roll it through a hand-cranked pasta machine several times, then cut it through the ‘spaghetti’ attachment. Place the spaghetti on a tray covered with a cloth and leave it to relax and dry for 30 minutes. If you do not have a pasta machine, simply roll th