Black Pasta With Scallops
- 12 ounces black pasta
- 12 large scallops
- 2 tablespoons olive oil
- 1/4 cup blended whiskey
- 1 cup fish stock
- 2 tablespoons orange juice
- 1/4 cup unsalted butter, cut into 4 pieces
- salt
- fresh ground pepper
- 1/4 cup chopped chives
- Bring large pot of salted water to boil and add pasta.
- Cook for 4 to 5 minutes or until al dente, then drain.
- While pasta is cooking, trim muscle from side of scallops.
- Heat oil in skillet over high heat.
- Add scallops and saute about 2 minutes per side until golden and opaque throughout.
- Remove from skillet and set aside.
- Add whisky to skillet and boil until reduced to 1 tbsp (25 ml).
- Add stock and orange juice and boil until reduced by half, about 4 to 5 minutes.
- Remove from heat and whisk in butter.
- Season to taste with salt and pepper.
- Toss sauce with pasta and place on four serving plates.
- Nestle scallops on top and sprinkle with chives.
- NOTE: A single malt whisky is too strong a flavour for this dish thus the blended whisky.
black pasta, scallops, olive oil, blended whiskey, fish stock, orange juice, unsalted butter, salt, fresh ground pepper, chives
Taken from www.food.com/recipe/black-pasta-with-scallops-107383 (may not work)