Equipment
Ingredients
Main
- 15 ml olive oil
- 1 garlic, crushed
- ¼ red pepper, diced
- 30 ml champagne
- 1 lemon, juice and zest
- 3 scallion, chopped
- 4 scallops, sliced
- 110 g spaghetti, cooked
To serve
- 30 ml olive oil
- 2 ciabatta
Nutrition (per serving)
Method
Heat 15ml olive oil in a non-stick frying pan over medium heat, approximately 175°C (350°F).
Add the crushed garlic and diced red pepper to the pan and sauté for 5-6 minutes until the vegetables are softened.
Pour a splash of champagne into the pan to deglaze, scraping any browned bits from the bottom.
Stir in the lemon juice and lemon zest until combined.
Add the chopped scallions and sliced scallops to the pan mixture.
Cook the scallops for 2-3 minutes until they reach an internal temperature of 63°C (145°F) and are just opaque.
Mix the cooked spaghetti into the pan with the scallops and toss until the pasta is evenly coated and heated through.
In a separate griddle pan, heat 30ml olive oil and grill the ciabatta slices for 2-3 minutes per side at 200°C (390°F) until charred and golden.
Chef's Notes
- Ensure your scallops are completely dry before searing for a beautiful golden crust. Pat them thoroughly with paper towels.
- Don't overcrowd the pan when searing scallops. Cook them in batches if necessary to maintain a high searing temperature.
- Taste and adjust the lemon and seasoning in the sauce before adding the pasta. You might need a pinch of salt or a touch more lemon zest.
- The champagne can be substituted with dry white wine or even a splash of chicken broth, but champagne adds a unique effervescence and subtle sweetness.
Storage
Refrigerator: 24 hours — Seafood quality degrades quickly after cooking.
Reheating: Reheat gently in a pan over low heat with a splash of water to maintain moisture.
