Tagliatelle of Patagonian Scallops
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clearwater.ca.
Cooking tools:
- Pot
- Bottom pan
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Colander
- Tongs
- Wooden spoon
- Stove
- Kitchen timer
- Plate
- Microplane
- Pepper mill
- Kettle
Ingredients
- 240 g Patagonian Scallops (120 to 150 ct)
- 1 fresh lemon, juice and zest
- 4 leaves radicchio (fine chiffonade)
- 200 ml olive oil (for dressing and sautéing)
- 4 cloves garlic, minced fine
- ¼ bunch fresh flat leaf parsley
- 1 g sea salt
- 3 ml cracked white pepper
- 250 g tagliatelle, or fettuccine pasta
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