Grilled Scallops and Angel Hair Pasta Bowl
Autor: Andrii M.
- Capellini160 g594 kcal
- Cebulka dymka1 pęczek29 kcal
- Gałka muszkatołowa7 g37 kcal
- Ocet spirytusowy261 ml47 kcal
- Olej lniany20 ml177 kcal
- Przegrzebki162 g112 kcal
- Rapini194 g43 kcal
- Sól morska8 g0 kcal
- Szczypiorek1 pęczek9 kcal
- Tomatillo2 szt.22 kcal
- Trybula1 pęczek7 kcal
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Baltic-inspired comfort food: tender scallops paired with tomatillo, green onion and broccoli rabe and angel hair pasta, finished with chives and chervil and a hit of nutmeg. 1. Pat the scallops dry and season with sea salt, nutmeg. 2. Heat flaxseed oil in a heavy pan and pan-fry the scallops until it develops a deep golden crust, about 22 minutes. 3. Add tomatillo, green onion and broccoli rabe to the pan and cook until just tender, stirring in chives and chervil for fragrance. 4. Cook the angel hair pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.