Recipes
Seared Scallop with Beetroot Linguine
Seared Scallop with Beetroot Linguine
Recipe Details
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin, which is a powerful anti-oxidizing agent. This colour makes the linguine not only taste but also look amazing.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Place the beetroots in the blender and blend until smooth.
Step 2
In a pot, bring the water to boil and cook the linguine until al dente. Drain and set aside.
Step 3
Pat dry the scallops and season with salt and black pepper.
Step 4
In a pan, add some oil on a high heat. Sear the scallop until golden brown on both sides. Set aside.
Step 5
In the same pan, melt the butter with some olive oil. Add the beetroot puree, some pasta water and bring it to simmer.
Step 6
Add the linguine and toss until combine. Season with salt and black pepper.
Step 7
Transfer to the plate and place the scallop on top. Sprinkle with some parmesan cheese and chopped parsley.Ready to serve.
Ingredients
General Ingredients
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin, which is a powerful anti-oxidizing agent. This colour makes the linguine not only taste but also look amazing.
Step by Step Instructions
Step 1
Place the beetroots in the blender and blend until smooth.
Step 2
In a pot, bring the water to boil and cook the linguine until al dente. Drain and set aside.
Step 3
Pat dry the scallops and season with salt and black pepper.
Step 4
In a pan, add some oil on a high heat. Sear the scallop until golden brown on both sides. Set aside.
Step 5
In the same pan, melt the butter with some olive oil. Add the beetroot puree, some pasta water and bring it to simmer.
Step 6
Add the linguine and toss until combine. Season with salt and black pepper.
Step 7
Transfer to the plate and place the scallop on top. Sprinkle with some parmesan cheese and chopped parsley.Ready to serve.