Lightly grilled smoked salmon and scallop chunks perfectly compliment the sweet, salty taste of squid ink linguine.
Blanch pasta in boiling salted water, refresh and set aside.
Blanch tomato, put in iced water to cool, then remove skin and quarter, remove seeds and dice into 1 cm2 dice – set aside.
Heat char-grill pan on stove top, season wedge of salmon with black pepper only, coat in olive oil and sear for 30 seconds each side, remove and arrange on centre of plate.
Heat non-stick frying pan, add a splash of olive oil, season scallops and sear both sides for 30 seconds, squeeze over lemon juice, add tomato dice. Remove from heat and arrange scallops around salmon, re-blanch pasta, drain, twist with a meat fork and arrange barrel of linguine over salmon. Drizzle pan juices and tomato over pasta, chop sage leafs and mix into mascarpone, quinnel and arrange on top of pasta sauce.
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