Pairs well with Linguine in Scallop Parcels with Saffron
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Linguine in Scallop Parcels with Saffron
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A refined and flavorful seafood pasta dish featuring linguine cooked with scallops, cherry tomatoes, and a saffron-infused creamy sauce, baked in parchment parcels for a gourmet presentation.
00:15:00 total
Serves 4
medium
Main Various
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Ingredients
- scallop meat - 300 g (cleaned)
- linguine - 320 g (cooked al dente)
- extra virgin olive oil - watch the video to see (for cooking)
- saffron powder - 0.4 g (special touch for sauce)
- cherry tomatoes - 150 g (crushed)
- garlic - 1 clove (1 clove, crushed)
- cornstarch (maizena) - 1 tablespoon (to thicken sauce)
- salt - watch the video to see (to taste)
- white pepper - watch the video to see (to taste)
- fresh parsley - watch the video to see (chopped, for seasoning)
- parchment paper - as needed (for making parcels)
Instructions
- Prepare the base: Heat oil in a pan and add crushed garlic and cherry tomatoes. Season with salt and white pepper.
- Cook scallops: Add cleaned scallops to the pan. Once cooked, remove the garlic from the pan.
- Make saffron sauce: Dilute the sauce with a little cooking water from the pasta, then add saffron powder. Stir in cornstarch to create a creamy sauce.
- Combine ingredients: Return scallops to the sauce, add cooked linguine, and sauté quickly. Season with fresh parsley.
- Form parcels: Place the linguine and scallop mixture onto parchment paper, form parcels, and seal them.
- Bake parcels: Cook the parcels in a preheated oven at 200°C (392°F) for 2 minutes.
- Serve: Serve the parcels hot, enjoying the explosion of flavors.
