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Les Marchés Publics de Montréal

Tagliatelle with scallops and fresh peas

All recipes |  Main dishes

Tagliatelle with scallops and fresh peas,
  • Servings: 4
  • Preparation time: 40 minutes
  • Cooking time: about 20 minutes
  • This reciped is created by Cervidés in collaboration with Les Minettes!

    Looking for a heavenly pasta recipe? This one will definitely tweak your taste buds! It’s easy to make, but since it uses fresh Quebec peas, it takes a little more time to shell them. It’s worth it to savour the full flavour of fresh peas. If you’re pressed for time, you can save about 15 minutes by substituting frozen peas (see the replacement method in the steps following the recipe). For even more flavour, choose fresh scallops over frozen ones (left to thaw a day in the fridge), even though they also work in a pinch!

    Ingredients

    Tagliatelle:

    • 1 package tagliatelle (about 250 g)
    • 2 cups (500 ml) fresh peas, shelled
    • 1 cup (250 ml) spicy chorizo, diced
    • 1/3 cup (80 ml) canola or other vegetable oil (for cooking)
    • 16-20 scallops, patted dry
    • 1 leek, whites washed and chopped
    • 2 cloves garlic, chopped
    • 1 ½ cup (375 ml) white wine
    • 1 C. (5 m) Sea Bacon (Dulse Seaweed by Océan de Saveurs)
    • Zest of 2 lemons
    • ¼ cup (60 ml) basil, chopped

    Preparation

    Tagliatelle:

    1. In salted boiling water, cook the pasta according to the time on the package. Drain the pasta, reserving ½ cup (125 ml) of the cooking water (see note below) and set aside in a colander.

    While pasta is cooking:

    1. Bring a small saucepan of water to a boil and plunge peas it in for 1 minute. Rinse under cold water, drain and set aside.
    2. In a large, deep skillet, dry grill chorizo (without oil) until lightly browned. Set aside on a plate and leave the fat in the pan.
    3. In the skillet, add half the oil to the chorizo fat and sear the scallops about 1½ minutes per side until nicely browned. Set them aside on a plate and cover with aluminum foil to keep warm.
    4. In the skillet, add the rest of the oil and the leek whites, sautéing for about 2 minutes over medium heat. Add the garlic and continue cooking until lightly browned.
    5. Continuing over medium heat, add the white wine and deglaze. Reduce by half. Add the pasta water and the peas. Reduce heat and simmer for 2 minutes. Add the pasta and mix well.
    6. Divide into 4 soup bowls, then add scallops, sea bacon, grilled chorizo, lemon zest and basil. Adjust seasoning to taste and enjoy.

    * If you are replacing fresh peas with frozen peas, you can skip this step. Simply thaw peas by soaking them in a bowl of cold water, draining and adding them to the mix in Step 6.


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