Monday, 16 July 2012

Tarragon Lime Bay Scallops over Angel Hair Pasta

This is the second en papillote recipe I tried for Daring Cooks, it intrigued me, I'd never seen pasta en papillote before. I adapted the recipe, to make it slightly healthier, swapping butter for cooking spray, and I added in some samphire because it needed using. The end result was good, not really limey enough for me, but that may be my fault, I only had half a lime left, but it was tasty none the less.

Tarragon Lime Bay Scallops over Angel Hair Pasta (From Gormet Magazine August 2002)
(Serves 4)
(11 WW Pro Points Per Serving)

3/4 pound (350 gm) dried angel-hair pasta (capelli d'angelo)
1 ½ pound (700 gm) bay scallops or quartered sea scallops,
cooking spray
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

1.Cook pasta in a 6- to 8-quart (6 to 8 litre) pot of boiling salted water until al dente. Drain pasta in a colander.

2.While pasta is cooking, pat scallops dry and season with salt and pepper. spray the pan with cooking spray then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.

3.Toss pasta in a bowl with half of scallops. Place pasta on parchment paper. Top pasta with remaining scallops and sauce and season with salt and pepper.

4.Tie the parchment like a sack and roast in a moderately hot oven 375°F/190°C/gas mark 5 for 10 minutes. Serve immediately with grated parmesan.

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