this months recipes

Pasta with Scallops, Garlic Butter and Smoked Salmon Butter
21 June 2005

This recipe was kindly given by Sophie Grigson.

Serves 2-3
220g (8 oz) spaghetti
salt
4-6 fat scallops
a good handful of garlic scapes, cut into 4 cm (1 1/2”) lengths
a little extra virgin olive oil

For the butter:
60g (2 oz) smoked salmon, roughly chopped up
finely grated zest 1/2 lemon
1 tablespoon lemon juice
1 red chilli, deseeded and roughly chopped
90g (3 generous oz) lightly salted butter

Bring a large pan of salted water to the boil. Meanwhile, make the butter by putting all the ingredients into a processor and processing until smooth. Scrape out and reserve at room temperature.

Once the water is boiling, add the spaghetti and cook as usual until just al dente. Slice the scallops horizontally into one or two discs, depending on size . About 5 minutes before the pasta is done, place a heavy frying pan over a medium heat – as soon as it is hot, add a tablespoonful of oil and sauté the garlic scapes swiftly until patched with brown. Reserve and return the pan to the heat . Fry the scallop halves for no more than 30 seconds on each side.

Drain the pasta as soon as it is done, and return to the pan with plenty of the smoked salmon butter. Toss the pasta with the butter, then pile onto warm plates. Top with slices of scallop and garlic scapes. Enjoy.

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