Fish and Seafood Recipes - Queen Scallop and Bacon Tagliatelle

Ingredients                 

• 2 small leeks, sliced

• 25 g/1 oz/2 tbsp butter

• 90 ml/6 tbsp fish stock

• 3 rashers (slices) streaky bacon, rinded and diced

• 175 g/6 oz/1 1/2 cups queen scallops

• 50 g/2 oz/1/4 cup fromage frais

• Salt and freshly ground black pepper

• 350 g/12 oz green tagliatelle (verdi)

• chopped parsley

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Method:

1. Fry (sauté) the leeks in half the butter for 2 minutes until softened but not browned.

2. Add the stock, cover and simmer gently lur 5 minutes until tender. Puree in a blender or food processor then return to the saucepan.

3. Meanwhile, dry-fry the bacon until the fat runs. Add the scallops and cook quickly, tossing for 2 minutes until cooked through.

4. Stir the fromage frais into the leek puree. Add the bacon and scallops and stir in gently. Season to taste and heat through until piping hot.

5. Meanwhile, cook the tagliatelle according to the packet directions.

6. Pile on to warm serving plates, spoon the scallop mixture over and sprinkle with the parsley before serving.