![Coriander Scallops With Scarlet Saffron Sauce](https://www.allysongofton.co.nz/content/recipes/327.jpg?width=320&height=479&fit=bounds)
Scallops are delicious seared in butter and served skewered on thick pappardelle pasta.
Ingredients
- 50 grams butter
- ½ cup finely chopped shallots
- ¼ tsp saffron threads
- 1 bulb garlic, roasted
- 2 grilled red peppers
- 500 grams scallops (shelled weight)
- 1 tsp ground coriander
- 400 grams dried papardelle pasta
- 2 tblsp olive oil or extra butter
Method
- Cook the shallots and saffron in half the butter until soft but not coloured.
- Squeeze the pulp from the garlic and add to the pan.
- Peel away the charred skin from the red peppers and discard the seeds and core. Process the red peppers in a food processor until very, very smooth and add to the pan. If wished sieve the sauce to achieve a smoother texture. Season with salt and pepper and set aside.
- Clean the scallops. Heat a clean pan with the remaining butter until hot and add the scallops and coriander and toss over a high heat until seared and just cooked. Season with salt and pepper.
- Have the pasta cooking in a saucepan of boiling, salted water for 10-12 minutes or until al-dente. Drain well and toss with the olive oil or extra butter.
- Serve the scallops on top of the pasta, dressed with a little of the reheated sauce. Skewer the scallops on bamboo skewers to serve if wished.
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