It was actually on Ash Wednesday that I made this for the first time, I always have prawns and scallops in the freezer, so I decided to try this.
Linguine is the perfect pasta for this dish, I wouldn't even try another one.
With the tomatoes, I grill them while my pasta water is coming to the boil, it gets them out of the way and ready for cooking. If you don't want to grill them, you could just cut them in half and add them after you sautéed the garlic, then just sauté them until just warm, you don't want them cooked through as they will continue cooking in the recipe.
The original recipe uses just olive oil, I changed it to extra virgin olive oil, as it has more flavour. You can use parsley, instead of chives.
This is quick and easy to make and we all loved it. Will definitely be something I will be making again and again.
450g prawns, peeled and deveined
340g cherry tomatoes
6 large garlic cloves, minced
1/2-1 teaspoon chilli flakes, to taste
1 cup white wine
42g unsalted butter
1-2 tablespoons finely chopped, chives
extra virgin olive oil
salt and pepper, to taste
Preheat your grill on high.
Put a large pot of salted water over high heat, bring to the boil. Whilst this is happening, prepare all your other ingredients.
Spread cherry tomatoes on a baking sheet lined with foil. Grill for 5-6 minutes until burst, remove from oven and set aside.
Add pasta and cook according to package instructions. Reserve some pasta cooking water.
Pat scallops and prawns dry with paper towel, sprinkle both sides with salt and pepper. In a pan over medium high heat, add 2 tablespoons of extra virgin olive oil and when it’s sizzling hot, add scallops. Leave them untouched and sear for 2-3 minutes until the bottom is brown (amount of time depends on size). Flip and sear the other side for 1-2 minutes until brown. Transfer to a plate.
Add some more oil to the pan if needed. Add prawns and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimps are almost cooked through. Transfer to the same plate with scallops.
Reduce heat to medium, add some more oil to the pan and then add garlic and chilli flakes. Sauté for about 30 seconds until fragrant and then add white wine. Deglaze the pan and let it cook for about 30 seconds. Add the cherry tomatoes, pasta, butter, prawns and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavours are combined, and the pasta has soaked up some of the sauce. If the pasta is too dry, adjust with some reserved pasta water. Season with salt and pepper to taste.
Sprinkle chives on top and serve immediately with a drizzle more of extra virgin olive oil.
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