Thursday, March 26, 2009

40 Meatless Meals- Tagliatelle with Scallops

Tagliatelle with Scallops

1/2 lb scallops, thawed
1/3-1/2 c flour
2 T butter
1 clove garlic
chili pepper flakes to taste
1/4 cup brandy
1/2 cup fish stock
1/2 lemon juice

2 cups tagliatelle or egg noodles

Dip scallops in flour; discard excess. Heat butter, garlic, and pepper flakes, in deep skillet, and sautee scallops till golden brown, stirring frequently.

Meanwhile, prepare pasta according to package directions. Drain and reserve.

Add brandy to scallops, and flambe. When flames die down, add fish stock and lemon juice, stirring constantly to maintain a smooth sauce. Fold in pasta, and combine well.

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