Italian
Linguine in Parchment with Scallops
by Giallozafferano · 2.9M subscribers on YouTube
A refined seafood first course: linguine in parchment with scallops and saffron, a gourmet dish that combines tradition and creativity. Prepared by Chef Michele Simplicio from Gola Bistrot in Bari.
- Difficulty
- medium
Ingredients
10 items- Extra Virgin Olive Oilto taste
- 1 pcsGarlic1 clove
- 150 gCherry Tomatocherry tomatoes
- Saltto taste
- Pepperto taste
- 300 gScallopsscallop meat; part reserved for topping
- 0.4 gZafferano in Polveresaffron powder
- Corn Starchcornstarch, for creaminess
- 320 gLinguinedried linguine
- Fresh Parsleyfresh parsley, chopped, to taste
Method
- In a pan, heat oil and add crushed garlic and cherry tomatoes. Season with salt and pepper.
- Add the cleaned scallops. Remove the garlic.
- Add a little pasta cooking water and then the saffron.
- Remove the scallops and set aside.
- For a creamy sauce, add cornstarch, mix well.
- Return the scallops to the sauce, add the cooked al dente linguine, and toss quickly.
- Add fresh parsley.
- Form parchment packets: place the pasta mixture on parchment paper, top with a raw scallop.
- Close the packets and bake at 200°C (400°F) for 2 minutes.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
