Coquilles Saint Jacques et gambas à la plancha

[supermat]

Coquilles Saint Jacques et gambas à la plancha
Tagliatelles fraîches juste poêlées


Queen Scallops (Giant if you like !)
Prawns (better if they are king size as well)
3 chopped garlic cloves
Chopped parsley (prepare a lot…)
4 soup spoon whisky
Fresh Tagliatelle
Real butter

Recipe (watch out, it goes very quickly!!)

First cook the tagliatelle very al dente (because, there will be another cooking time after.

In a hot pan with a soup spoon olive oil, put the prawns first, let them cook for a while (if they give out water, waste the water so that the cooking remains strong). Once they are middle cooked (getting their nice and pink colour), pour the Scallops, have it cook atr strong fire. Near the end of the cooking, place the garlic and parsley and stir gently so that it is well mixed with the seafood. Pour the whisky, let if warm up for 3 secs, light it up, and let it burn in the pan.

In parallel, Place a pan on medium high fire, put the butter in it (not too much, but a good walnut size). Once the butter is bubbling in the pan, place the fresh tagliatelle, and let them fry for some time. They are ready.


Presentation advise:

Using a big fork, take some of the tagliatelle, place the fork with the tagliatelle in the middle of a plate, and turn it so that you have made a sort of nest or spiral in the centre of the plate. Place the seafood around the tagliatelle. If you have remaining juice in the pa, (not guaranteed), pour it over the tagliatelle. Place a pice of parsley on top of the tagliatelle.
Repeat the operation for each guest’s plate, and serve quickly, it must be served really warm.

Enjoy!!

Note: This must be realised rather quickly as the seafood gets cold quickly. Better have someone who can take the plates and bring them at the table as you produce them.

Wine advise:

- ALSACE : Riesling, Gewurstraminer (this would be my number 1 choice)
- Rioja red: Marques de Caceres (Spanish wine to go with Spanish inspired dish)

[moomies]

Hehe I like using booze in cooking like I already mentioned. Thanks so much. I'll need to go get the pasta and parsley as I don't have them but I'll let ya know how this goes when I make it. Sounds yummy!!!!!!

I've never done this burning off alcohol thing though so is it better if I use a lighter or a match? Hope I won't burn myself!

[supermat]

Well, with both you still risk feeling the heat!! So better remove your hand very quickly!! ANyway it heats but does not really burn you. First time is always a surprise anyway... Have fun!!

[moomies]

I made this last night but I didn't do it properly.

First...I was too scared to light the whiskey so I didn't (cuz I was home by myself and didn't want to set fire in the kitchen!)... I just tried to simmer off the alcohol...

Second, I think I put a little more booze than it was intended but that was ok with me :p

At first though I was afraid that parsely would taste funny but when cooked it was better than I expected. Garlic and parsely together tasted wonderful.

Thanks again supermat. I'll try your other recipe soon as well.

p.s. I used my giant scallops.

[supermat]

I am happy that you liked it. But you shouldn't hesitate lighting the whisky, it is absolutely not dangerous even though the flames can be a bit scaryat the begginning, they turn down very quickly...

Parsley and garlic is called in french "une persillade" and it is great also with roasted or fried potatoes!! (bad breath alert)