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