• Jennifer Yeo

Recipe -Linguine with Scallops topped with Avruga and Trout Caviar



Ingredients:

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


Method:

  1. Boil the pasta in a pot of boiling water and cook for about 8 minutes.

  2. In a separate pan, add some olive oil.

  3. Sear the scallops till they are slightly brown.

  4. Remove the scallops from the pan and place on a plate.

  5. Once the pasta is cooked, drain the water, but keep a quarter of a cup for cooking later.

  6. In another bigger pan, add some olive oil and some garlic.

  7. Fry the garlic till fragrant.

  8. Add some chilli flakes and crushed red pepper.

  9. Add some dried parsley. Continue to fry the ingredients.

  10. Add the pasta and add more olive oil.

  11. Add the tomatoes.

  12. Add the fresh parsley.

  13. Add the pasta water which was used to boil the pasta.

  14. Add a teaspoon of salt.

  15. Add a teaspoon of black pepper.

  16. Add the parmesan cheese.

  17. Place the pasta onto a plate.

  18. Add the avruga caviar.

  19. Add the trout caviar.

  20. Garnish with some more dried parsley.

  21. Dish is ready to be served.



Happy Cooking! Enjoy this delightful creation with your family.


© 2019 by Jennifer Yeo. 

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