Scallops a la Rose

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With compliments of the Hahndorf Hill Winery

 

You Need: (Serves 2)

 

Method:

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.