Pasta with Scallop and Cream Sauce


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


  1. Cook pasta in a large pot of boiling water with some salt until al dente. Remove and drain.
  2. 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.
  3. Add rigatoni and toss to coat evenly with the sauce. Season with salt and pepper before serving.
  • Source: Hong Kong magazine

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