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  • Recipe

    Eddie McDonald

    Scottish Seafood Linguine

     

    Indulge in the legendary flavour of succulent Scottish seafood. This light, fresh pasta dish is a culinary treat to be savoured in the sunshine. Add a glass of chilled Chablis for a truly memorable meal!

    • Serves 4
    • Preparation time 10mins
    • Cooking time 20mins
    Print this recipe
  • Ingredients
     
    • 4 King Scallops
    • 12 Langoustine Tails – peeled and cleaned
    • 160g Hot Roasted Salmon – flaked
    • 350g linguine
    • 300g baby plum tomatoes
    • 130ml white wine
    • 1 heaped tsp paprika
    • 2 large cloves garlic
    • 1 large lemon
    • sea salt and black pepper
    • 75ml olive oil – plus extra to drizzle
    • handful baby spinach – sliced into strips
    • 1 green chilli – optional
    • fresh basil leaves
    Buy King Scallops
  • Method
     
    1. First make the sauce – cut the tomatoes in half, put into a saucepan along with the white wine and paprika.
    2. Peel the garlic, mince and add to the pan.
    3. Grate the lemon zest, and add that and the juice from the lemon to the pan.
    4. Season with a little salt and some black pepper.
    5. Cook the tomatoes on a low heat with a lid on until they start to break down. Put to one side.
    6. Cook the pasta in some boiling salted water, stirring occasionally, until it is al dente, then drain. Make sure you have the pasta ready to add to the other ingredients to avoid overcooking the seafood.
    7. Add the oil to a large, heavy based frying pan and heat, either on the hob or on the BBQ. Add the scallops and cook lightly on one side, turn and then add the langoustines and cook for 1- 2 mins, turning the langoustines occasionally – be careful not to overcook.
    8. Add the spinach, tomato sauce, flaked salmon to the linguine and gently heat through. Then add the cooked scallops and langoustines. If using the chilli, chop finely and add to the pan.
    9. Serve the pasta drizzled with a little extra olive oil and some fresh basil leaves.
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