With the 2018/19 Scallop Season underway it it would be rude not to share this beauty of a recipe with you all.
Scallop Fettuccine Ingredients – 20 Scallops (leave roe on of course) – 1 packet of the fresh Fettuccine Pasta – 1 Chorizo Sausage – 3 tablespoons of diced Sundried tomatos – 1 diced fresh red chilli (deseeded), or 1 teaspoon of chilli paste – Handful of rough diced parsley – 3 limes (or lemons) juiced – 3 cloves of garlic finely diced – Extra virgin olive oil – Salt n Pepper Dice and brown off the Chorizo chunks in a pan, cook the pasta in salted boiling water until soft but still with a slight firm bite (Al Dente). Put cooked pasta into a large bowl and dress with olive oil, parsley, lime juice, salt and pepper while it’s still hot and steaming. Pan fry the scallops quickly on a high heat in the same pan with the pan juices from the Chorizo with some olive oil (2 mins absolute max). For the last 30 seconds of frying the Scallops, add the chilli and garlic. Add Scallops to the Pasta and gently toss so the scallops are dressed with the pasta. Serve and eat straight away.
Recipe sent in from @huntgatherfishforageNZ
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