Seared Scallops with Spaghetti
Recipe by Aldo Zilli
Serve this in a large bowl for deep, deep comfort food. The seared scallops add a touch of elegance but can be swapped for king prawns or left out.
Serves 4
Ingredients
- 1 packet of vermicelli or spaghetti
For mushroom mixture
- 8 rashers streaky bacon, diced
- 2 portobello mushrooms finely sliced
- 2 cloves garlic
- 1 tbsp olive oil
For carbonara sauce
- 2 egg yolks
- 120 g parmesan cheese
- 6 tbsp double cream
- 4 tbsp fresh basil
- 2 tbsp chopped parsley
- salt and pepper to season
- 2 tbsp extra virgin olive oil
For the scallops
- 20 fresh scallops
- 1 tbsp olive oil
Method
- Cook the pasta as per instructions on packet. Add 1 tbsp olive oil to a hot pan fry the diced bacon and chopped mushrooms.
- In a bowl, whisk the egg yolks, double cream, parmesan cheese, chopped parsley, basil and chilli with a pinch of salt and pepper. When the pasta is cooked drain thoroughly. Then add the bacon and mushroom mixture to the pasta, along with the egg and cream mixture. Stir very thoroughly so everything gets a good coating.
- Add 1 tbsp oil to a hot pan and sear the scallops for 2 minute each side. To serve place the spaghetti on a plate and place 5 scallops per person on each plate.
