Bay Scallop Pasta with Garlic-Caper Sauce
If you enjoy briny and garlicky flavours, you'll love this pasta dish. I've used both fresh linguini and spiralized kohlrabi to prepare this meal. Kohlrabi is a sturdy cabbage with a light sweet and peppery flavour, and holds up it's consistency and texture when cooked. It's typically easy to find at your local grocer or farmer's market. I've even seen pre-made spiralized kohlrabi if you don't have a spiralizer at home. Whichever option you chose, you'll be delighted with the outcome.
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Ingredients:
- 300g Bay scallops, patted dry
- kosher salt
- fresh ground black pepper
- 1½ tablespoons olive oil
- 2 tablespoons butter, divided
- 1 bulb garlic, minced
- ½ cup white wine
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 3 tablespoons capers in brine
- 1 tablespoon Dijon mustard
- 2 kohlrabi, ends chopped off, peeled and spiralized or 1lb fresh linguini
- 1 cup baby tomatoes, halved
- 2 tablespoons chopped fresh time leaves
- 2 tablespoons chopped fresh parsley
Instructions:
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