Recipe -Linguine with Scallops topped with Avruga and Trout Caviar
Pasta - according to preference
Scallops (season with olive oil, salt, pepper and parsley) - 8
Fresh Parsley - 2 tablespoons
Cherry Tomatoes (diced) - 3
Fresh Garlic (sliced thinly) - 5 to 6 cloves
Crushed Red Pepper - 1 tablespoon
Red Chilli - 1 tablespoon
Salt - 1 teaspoon
Pepper - 1 teaspoon
Dried Parsley Flakes - 2 to 3 tablespoons
Olive Oil - a quarter of a cup
Avruga Caviar = 1 teaspoon
Trout Caviar - 1 teaspoon
Parmesan Cheese - 2 to 3 tablespoons
Boil the pasta in a pot of boiling water and cook for about 8 minutes.
In a separate pan, add some olive oil.
Sear the scallops till they are slightly brown.
Remove the scallops from the pan and place on a plate.
Once the pasta is cooked, drain the water, but keep a quarter of a cup for cooking later.
In another bigger pan, add some olive oil and some garlic.
Fry the garlic till fragrant.
Add some chilli flakes and crushed red pepper.
Add some dried parsley. Continue to fry the ingredients.
Add the pasta and add more olive oil.
Add the tomatoes.
Add the fresh parsley.
Add the pasta water which was used to boil the pasta.
Add a teaspoon of salt.
Add a teaspoon of black pepper.
Add the parmesan cheese.
Place the pasta onto a plate.
Add the avruga caviar.
Add the trout caviar.
Garnish with some more dried parsley.
Dish is ready to be served.
Happy Cooking! Enjoy this delightful creation with your family.