Prawns Aglio Olio with Seared Scallops and Asparagus
Posted by Fassler Admin on
Recipe from JXeats (Instagram @jxeats)
Serves (no. of pax): 4-6 pax
Difficulty Level: Medium
Ingredients:
Quantity |
Ingredients |
30 Pcs |
|
9 Pcs |
Scallops (QTY on your own preference!) |
1 Packet |
Spaghetti |
250g |
Asparagus (about 8 stalks) |
5 Cloves |
Garlic, chopped |
To taste |
Sliced Lemons |
Salt |
|
Pepper |
|
Chilli flake |
|
Olive oil |
|
Parsley |
|
Parmesan Cheese |
|
Salted butter |
Method:
- Bring a pot of water to boil. Add a pinch of salt and olive oil and cook the spaghetti according to the package instructions. Drain and set aside. Save 3 tablespoons of the pasta water.
- Chop off the ends of the Asparagus. Bring a pot of water to boil. Add a pinch of salt, olive oil and asparagus. Cook for about 3 minutes. Drain and soak the asparagus with a bucket of ice water.
- Pat the scallop dry with a paper towel. Season it with some black pepper and sea salt. Heat a skillet on medium-high heat and add 2 tbsp of olive oil. When the oil is hot, add the scallops and sear the scallops for about 2-3 minutes on the first side. Gently turn the scallop and add a small pat of butter to the pan. Continue to cook for about 3 minutes until both sides are seared to golden brown. Done!
- Heat a skillet on medium heat and add 2 tbsp of olive oil. Add the prawns and sprinkle it with some salt. Cook the shrimp until both sides turn red. Done!
- With a new clean pan, heat the skillet on medium heat and add 2 tbsp of olive oil. Add chopped garlic and use a small heat to fry until it turns golden brown. Add the cooked spaghetti, a small pat of butter, a pinch of salt and 2-3 tbs of pasta water. Stir to combine well. Add the cooked prawns in, some chilli flakes.