Aglio Olio Linguine with Scallops and Prawns

Aglio Olio Linguine with Scallops and Prawns

Ingredients (Serve 2 Pax)

1. 3 tablespoons of Butter
2. 2 Serving of Linguine
3. 3 tablespoon of Olive Oil
4. 3 tablespoon of Chopped Garlic
5. 3 tablespoon of Chopped Scallion
6. 1/2 tablespoon of Dried Chilli Flake (eg. Brand Masterfood)
7. 1 tablespoon of Dried Parsley / Fresh (eg. Brand Masterfood)
8. 8 Big Scallops (Thawed)
9. 8 Medium /Large Prawns (Deveined and deshelled)
10. Sea Salt
11. Coarse Black Pepper

Steps

1. Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Drain the pasta and rinse with cold water to stop the cooking process
3. Melt 1 1/2 tablespoon of Butter in hotpan
4. Place Scallops and Prawns on pan. Sprinkle Salt and Pepper and pan-fry each side until slightly brown
5. Remove Scallops and Prawns from pan for later use. Leave the scallops and Prawns juice in the pan.
6. Add Olive Oil into same pan
7. Add Scallion and stir-fry until lightly brown
8. Add Garlic and stir-fry until lightly brown
9. Turn off Heat, and Add Chilli Flakes and stir until Garlic turned golden brown
10. Turn on to low heat, melt butter
11. Add Pasta and Scallops,Prawns and stir to mix well
12. Add Salt, Pepper and Parsley to mix well

Serve while Hot!

Good as a Main Course and to go with a Side.

Tips and Comments:

• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.
• If you have fresh parsley, you can replace it with dried  parsley