Pan Fried Scallop and Calamari Linguine with White Wine Garlic Sauce

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I’ve come to a realisation. After listening to the woman at work that I share my office with talk about her son and how he leaves writing speeches for school until the last-minute, I realised that I used to do that as well.
Not just that, I also realised that I still do it when writing blog posts.

I was horrible at essays but great at english in general. The whole beginning-middle-end thing never came naturally to me and is still something I believe I’m working at. Although I was in the debating team for a few years in my school life so all the jibber jabber I came up with on the spot couldn’t have been that bad!

I have a tendency to blurt out in a slightly-higher-pitch-then necessary-voice when something exciting that I plan on cooking or eating comes to mind.

 

This time, it was scallops.

I think I’ve only had scallops two or three times in my whole life. All occasions seared and topped with a buttery garlic sauce. Perfect.

I thought to myself, “you know what, you can cook scallops. You’re going to prepare them and cook them and they will be great”

And so it was.

 

Drove to three different seafood shops to get these. The suburb that I work in really doesn’t have any great places for seafood nearby and unfortunately I was too impatient to gamble getting to the one close to home before it shut. I believe these were Japan imported scallops. Roe on.

 

With google as my guide I de-roed the scallops and removed the tough muscle piece from the side of each scallop.

 

 

Pan Fried Scallop and Calamari Linguine with White Wine Garlic Sauce

Serves 2

12 x scallops

1 x calamari tube, clean and thinly sliced into strips. (This is easier to do if you freeze it flat first the night before)

1 x packet of Latina Fresh Linguine

2 x cloves of garlic

1/4 x cup of dry white wine

1/4 x cup of chopped parsley

Pot of water to boil pasta & oil for frying

 

Put the water on to boil for the pasta. Prepare the scallops by lightly rinsing and removing the roe, let sit on a paper towel to absorb any excess moisture.

Finely dice the garlic cloves and sit to one side.

Once the water has come to a boil add the pasta, which should then only take about 5 minutes per instructions on packet.

While the pasta is cooking put 1/2 tablespoon of oil in a medium fry pan and heat to medium. Add the garlic and let it brown.

 

Add the white wine and cook for a minute to let thicken. Now add the calamari and parsley, cook for 1-2 minutes.

Or until the calamari is no longer translucent.

By now the pasta should be cooked. Drain and rinse, transfer to a large bowl.

Pour the calamari and sauce mixture in with the pasta and stir gently.

 

 

Heat the fry pan back up to medium-high and add a tiny bit of butter. (Apparently according to my google searches this prevents burning)

Place the scallops in the pan and cook for 1-2 minutes, turning once – or until lightly brown on each side.

Dish up the pasta mixture into serving bowls and place scallops on top.

Eat and enjoy with a glass of white wine!

 

 

 

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