Leek and Green Peppercorn Pasta with Seared Scallops

By Dixie Elliott

Leek and Green Peppercorn Pasta with Seared Scallops
Leek and Green Peppercorn Pasta with Seared Scallops recipe, brought to you by MiNDFOOD.

Serves 4

400g dried calabrese pasta

2 tbsp olive oil

40g butter

3 leeks, trimmed, thinly sliced

55g green peppercorns, drained

2/3 cup cream

1 lemon, shredded rind and juice

32 small scallops, cleaned, roe removed

1 Cook pasta in a large saucepan of salted boiling water until just tender, as per packet instructions. Return to saucepan.

2 Heat the oil and half the butter in a large non-stick frying pan over medium heat. When butter has melted and is sizzling, add leeks and cook for 8 minutes or until soft. Stir in peppercorns and season with salt. Add cream and bring to a simmer. Add to pasta with lemon juice. Toss until well combined. Wash pan.

3 Place scallops onto paper towel and pat dry (this will ensure scallops develop a better colour when seared). Heat half the remaining butter in pan over a medium-high heat. When melted and sizzling add half the scallops and sear for 1 minute or until golden. Turn and cook for 30 seconds. Transfer to a plate. Melt remaining butter and sear remaining scallops.

4 Spoon pasta mixture into serving bowls. Top with scallops and shredded lemon rind. Serve.

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