Artichokes can overpower most delicate-tasting fish, but combined with scallops you’ll have the perfect marriage. This impressive seafood tagliatelle requires minimal ingredients and can be made in less than 30 minutes.
- 1½ lemons
- 10 baby globe artichokes
- 2 tbsp butter, at room temperature
- 16 cleaned extra large scallops
- 2 cloves garlic, shaved
- 80 ml (⅓ cup) dry white wine
- 320 g fresh tagliatelle
- 1 tbsp chopped parsley
- 50 g grated parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Fill a glass or ceramic bowl with water and squeeze in the juice of 1 lemon to slow the artichokes browning. Clean the artichokes and plunge each one immediately into the acidulated water. Cut artichokes in half lengthwise, then quarter lengthways, and place back in the water bowl. Fill a large saucepan with water and bring to a boil.
Melt 1 tablespoon of butter in a large frypan over medium heat. Once the butter starts to brown and gives a nutty aroma, add the scallops. Let the scallops sit in the pan without moving them, until the side that is touching the pan starts to caramelise. Turn scallops over, add garlic and lightly brown second side until almost cooked through. Remove scallops and garlic from the pan, turn the heat down to low and add the white wine, scraping to release caramelised juices.
Add the artichokes to the pan and, at the same time, place the tagliatelle in the boiling water. Pour a small ladle of pasta cooking water into the frying pan to loosen up the sauce. Once the pasta is cooked al dente (3-4 minutes), add it to the sauce and garnish with the chopped parsley. Turn the heat off and combine the remaining butter and grated parmesan, then add the pasta, scallops and garlic, folding all the ingredients together. Once the sauce and the pasta are mixed, add a little squeeze of lemon and serve immediately.
• To serve as a main course, simply increase the amount of pasta, wine, butter and parmesan.
• If baby globe artichokes aren’t available, use 3 medium artichokes, peel back to the tender inner leaves, discard outer leaves, remove choke and cut into thin wedges.