Seaweed Tagliatelle with Smoked Scallops, Garlic and Chilli
On a research trip to Cherbourg in November, while exploring a frankly intimidating cave and épicerie composed entirely of improbably high ceilings, white emulsion and twenty-euro tea towels, we discovered a small wonder. Tucked away in a chiller cabinet between shelves of craft beer, small vacuum packs of smoked scallops. My greed got the better of me and the below is how we ate them that evening, musing on the abalone shells which make up the holy water basins in the Basilica de Sainte Trinité, Cherbourg. You could try to make this recipe with abalone but I couldn’t recommend it. December is coming into prime scallop season in Normandy and boxes of the shucked noisettes are available at every fish-stall but the smoked aspect of this dish is what makes it really special, undercutting the richness of the cream. This is a luxurious but fast supper, so make sure you are good to go before you start frying the scallops. If your fellow diner has a reputation for tardiness you might go so far as insisting they are seated before the butter hits the pan. A tepid scallop is a friend to no-one.
Ingredients:
12 Smoked Scallops
Seaweed Pasta (Lazzaretti make a great tagliatelle with spirulina)
4 Cloves Garlic (Crushed)
1 Red Chilli (De-seeded and finely chopped)
100ml Double Cream
Flat Leaf Parsely (A handful is plenty, finely chopped)
A knob of butter
Method:
1) Set a frying pan with a knob of butter over a medium-high heat. Boil your kettle and put your pasta on to cook. Put two shallow pasta bowls to warm in the oven.
2) Flash fry your scallops for 30 seconds each side (these guys are smoked so already cooked. This is just to give them a little colour and contrasting texture). Throw your garlic and chilli into the scallop pan along with a little more butter if you feel that you need it. Sautée for about a minute and add your cream. Swirl to combine and remove from the heat.
3) Drain your pasta and immediately add to the scallop pan, tossing the whole thing together with a pair of tongs – you’ll need to work quickly here, a little pasta water in the mix is all to the good.
4) Divide between two warmed bowls and garnish with the chopped parsley. Eat with unseemly haste and preferably a very cold dry white wine. Picpoul de Pinet works.