Prawn Scallop and Smoked Salmon Tagliatelle

INGREDIANTS

• 6oz Tagliatelle
• 2oz Queenie Scallops
• 2 Slices of Smoked Salmon
• Dry White Wine
• 2oz Defrosted Prawns
• Double Cream
• Shallots x2
• Fresh Dill
• Salt & Pepper
•  Lemon
•  Butter

METHOD

1. Cook tagliatelle as per instructions on the packet and refresh in cold water
2. Dice the shallots and sweat off with a knob of butter until soft. Add approximately 1 glass of dry white wine and reduce by half
3. Put the scallops and prawns into the liquid and poach for approximately 3 minutes, then remove the fish and keep warm
4. Add 4oz of double cream to the poaching sauce and slowly bring to the boil and thicken. When it coats the back of a spoon take off the heat and add the fish back into the sauce
5. Roughly chop the smoked salmon and add it to the sauce with freshly chopped dill
6. Drain off the tagliatelle and add to the sauce to warm through
7. When this is done taste for seasoning, add a squeeze of fresh lemon and place into two bowls

 

Enjoy