With compliments of the Hahndorf Hill Winery
You Need: (Serves 2)
- 200g scallop met
- 350g organic spirale pasta
- 250ml dry rose
- olive oil
- 1 teaspoon crushed garlic
- freshly crushed tarragon leaves
- salt and cracked pepper
- 2 heaped tablespoons bio-dynamic quark
Boil 350g or organic pasta (spirale) until al dente.
Add 250ml dry rose to a saucepan. When gently boiling, add 200g of scallop meat, a good crush of black pepper and then gently simmer for about 3 minutes.
Meanwhile, toss the drained and cooked pasta into a deep saucepan with a bit of olive oil, i teaspoon crushed garlic and some freshly crushed tarragon leaves, some salt and then stir vigorously to mix the ingredients. Add 2 heaped tablespoons of bio-dynamic quark and continue to stir until the pasta coils are all lightly coated with quark and leaves. Spoon unti this the poached scallops with a small amount of the wine sauce.
Serve in deep pasta bowls with a lemon myrtle infusion stick.