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Pan seared scallops with chorizo and white wine, carrot and zucchini linguini, tarragon

Tapas, Salted

Small scallops in a creamy sauce infused with chorizo, on vegetable linguine flavored with smoked paprika.

Ingredients

Recipe for 12 Tapas

For the scallops

48 Unit(s)
Frozen bay scallop
2 Tsp
Butter
1 Dash
Canola oil
2 Unit(s)
French shallot
95 Gr
Spanish chorizo
100 Ml
White wine
2 Sprig(s)
Tarragon
100 Ml
35% cooking cream

For the linguine

1 Unit(s)
Carrot
1 Unit(s)
Zucchini
0.50 Tsp
Smoked paprika
  • Salt and pepper
Pan seared scallops with chorizo and white wine, carrot and zucchini linguini, tarragon

Preparation time: 30.00 min

  • For the mise en place

    Cut the chorizo in small cubes.

    Pick and chop the tarragon.

    Peel the carrots, cut the zucchini and the carrots in section of the same size.

    Slice it in the mandolin finely (paper thine) and julienne it.

    Peel and chop the French shallots.

  • For the scallops

    In a medium hot pan, sweat the chorizo for a minute, add the shallots, the scallops and the butter, sweat it one more minute, deglaze with the wine, reduce it as a syrup, add the cream and let it cook 3 more minutes on medium heat. Add the terragon at the real end and fix the seasonning.

  • For the linguine

    In a hot pan with oil and butter, sweat the carrots but keep it crunchy, and add the zucchinis, cook it until tender and add the paprika, salt and pepper.

  • For the platting
    In a small bowl, put the linguine in the bottom, add 4 scallops on the top and pour the sauce generously.

« Make your recipes while having fun with friends or colleagues. »

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Sunday, August 16th14:00 to 17:00
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90$ / pers.
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