Pan fried king scallops on smoked haddock carbonara

Prep time: 10 minutes Cooking time: 10-20 minutes Serves: 1 Skill level: Easy Peasy Recipe by: Raymond Smith

This is an easy recipe for cooking at home, and makes one very generous portion.

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The method

  1. Cook spaghetti al dente (as instructed on pack). Remove muscle from the side of scallops, place on dry kitchen towel and refrigerate.
  2. Place a pan on a medium heat, add butter, smoked haddock and garlic. Cook together for 2 mins.
  3. Add cream, bring to boil, add peas and lemon juice, cook for a further 3 mins to reduce sauce and cook peas.
  4. Place a frying pan on high heat, add sunflower oil carefully, then place the ‘seasoned’ scallops flat side down in pan. Cook for 2-3 mins to seal and carmelise to a rich brown colour.
  5. Warm your plate.
  6. Turn scallops over carefully and cook for a further 3 mins.
  7. Add the drained pasta to the smoked haddock cream mixture and return to heat reducing sauce and making the mixture a little dry (not runny). Taste for seasoning.Using a roasting fork place into the pasta mix turning clockwise to twist on the pasta. Place in the centre of plate and lift off leaving a neat carbonara, place around the scallops.
  8. Sprinkle on the pasta the parmesan cheese & fresh chopped chives.
  9. ENJOY!

Recipes provided by So Much To Sea...