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

Preparation time: 30 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.