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Scallop Linguine

Scallops with freshly made linguine, tomatoes, and courgettes makes a fresh and delicate supper for four people.

DinnerSeafoodPastaScallopsFresh
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
53.2g
per serving
212.8 g total
Fat
31.4g
per serving
125.4 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
piece
Egg
Free-range
50
g
Butter
75
ml
Double Cream
GrainsCereals
300
g
Pasta Flour
00 type, plus extra for dusting
Liquids
2
tbsp
Brandy
300
ml
Chicken Stock
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
sprig
Thyme
2
tbsp
Basil
Roughly chopped
OilsFats
1
tbsp
Olive Oil
Seafood
8
piece
Scallop
Hand-dived, coral on
4
piece
King Prawns
Raw, shell on
Vegetables
1
piece
Shallot
Roughly chopped
4
piece
Tomato
Two roughly chopped, two flesh diced
2
piece
Courgette
Small, finely diced

Method

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