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Seared Scallops with Home-Made Pasta, Spring Onions and Maltaise Sauce
- Serves
4
- Difficulty
Medium
By Gary Rhodes
Published 1997
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.
Ingredients
16–20 1
Method
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
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