Linguine aux pétoncles en sauce rosée

De luxe

Rapido

Nouveau

avec pois sucrés et échalotes frites

10 min

Difficulté: 2/3

Canadienne

Y a-t-il quelque chose de plus beau qu'une assiette de pâtes bien garnie? L'ajout de pétoncles ne ferait pas de mal! Les linguines fraîches sont nappées d'une sauce au pesto de tomates séchées avec des pois sucrés, des miettes d'échalotes frites et des pétoncles géants au beurre, pour une explosion de saveur.

Allergens

Orge

Noix de Grenoble

Soya

Blé

Lait

Sulfites

Pétoncles

Oeuf

Peut contenir des traces d’allergènes

Sésame

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Verre doseur

Tags

Rapido

Nouveau

SEO

Ingrédients

Pétoncles géants

227 g

Linguine frais

227 g

Petit pain ciabatta

1 unit(s)

Pois sucrés

113 g

Échalotes frites

28 g

Crème

56 mL

Pesto de tomates séchées au soleil

0.25 cup

Parmesan, râpé grossièrement

0.25 cup

Tartinade à l'ail

2 tbsp

Concentré de bouillon de poulet

1 unit(s)

Lait

0.5 cup

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Trim, then halve sugar snap peas.
Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.** Remove from heat, then add half the garlic spread. Toss to coat until garlic spread melts.
Transfer scallops to a plate, cover to keep warm.
Carefully wipe the pan clean.

Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then sugar snap peas. Cook, stirring often, until starting to soften, 1 min. Season with salt and pepper.
Add pesto, broth concentrate, cream and 1/2 cup (1 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
Remove from heat.

Meanwhile, add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 2-4 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain linguine and return to the same pot, off heat.
Stir in 1 tbsp (2 tbsp) butter into the linguine.

Halve ciabatta buns.
Spread remaining garlic spread on ciabatta halves, then sprinkle with half the Parmesan. Arrange ciabatta on a parchment-lined baking sheet, cut-sides up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Add sauce and reserved pasta water (from step 4) to the pot with linguine. Toss to coat.
Divide pasta between bowls. Top with scallops.
Sprinkle with crispy shallots and remaining Parmesan.
Serve with garlic bread.

Nutrition per serving

1050

kcal

Calories

Fat

Saturated Fat

104

Carbohydrate

Sugar

Dietary Fiber

Protein

355