Ingredients
225 g rigatoni
150 g scallop, cut in dices
25 g butter
1 clove garlic, minced
1 clove shallot, minced
1/4 cup white wine
1 cup cream
1 tbsp chopped dill
salt and pepper to taste
Method
- Cook pasta in a large pot of boiling water with some salt until al dente. Remove and drain.
- Melt 1 tbsp olive oil and butter in a pan. Sauté garlic and shallot briefly. Add white wine and bring to a boil. Mix in cream and simmer until thicken. Add scallop and dill. Toss to combine and cook until scallop is done.
- Add rigatoni and toss to coat evenly with the sauce. Season with salt and pepper before serving.
Source: Hong Kong magazine
Today’s Comic
Filed under: Herb, Pasta, Recipe Clipping, Sauce, Seafood
