Quick and easy to make, this simple but elegant pasta dish is perfect for a light bite after work or a casual dinner with friends. Choose your favourite Gallo white wine to go with it!
Ingredients:
- Serves 2
- 240ml Gallo Family Vineyards Moscato (or your favourite Gallo white wine)
- 120ml seafood stock or clam juice
- 200g linguine
- 450g scallops
- Salt
- Black pepper
- 1 tablespoon extra-virgin olive oil
- 45g unsalted butter
- 2 cloves garlic
- 1 large shallot
- 1/2 teaspoon crushed red chilli flakes
- 4 sprigs fresh thyme
- 25 fresh basil leaves
- Flat-leaf parsley
- 1 lemon
Method:
- Place a large pot of water over a high heat and bring to the boil
- Hold off on starting the scallops until you’ve dropped your pasta in the boiling water
- Heat 1 tablespoon of oil and half the butter in a pan. Once melted, add scallops
- Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm
- Add an additional drizzle of olive oil to the pan and add the finely chopped garlic and shallots, crushed red pepper flakes, thyme, a little salt and pepper
- Reduce heat a little and sauté garlic and shallots for 1 to 2 minutes, stirring constantly
- Add the Gallo Moscato wine to the pan. Reduce for 1 minute, then add seafood stock. Continue to cook for about 1 minute
- Add the basil, parsley, lemon zest and juice and the remaining butter, shake and stir the mixture until the butter has melted
- Add the cooked linguine and cook for about 30 seconds, just to combine and let the pasta soak up the sauce
- Divide the pasta between 2 serving plates and top with reserved scallops
- Garnish with parsley
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