Pasta con vieiras al ajillo y vino blanco

Ingredientes

• 8 oz pasta (eg bucatini, linguini)
• 1 clove garlic (large)
• 1/2 tbsp butter (or a little more as needed)
• 1/2 tbsp olive oil
• 8 oz scallops
• 1/4 cup white wine
• 3 tbsp chopped parsley (chopped quantity)

Preparación

1. 1

   Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.

2. 2

   As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.

3. 3

   Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.

4. 4

   Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.

5. 5

   Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.