Feel like trying a tasty new dish? Why not give Zoe's garlic and scallop pasta a go?

Serves: 2

Prep time: 30 minutes

Cook time: 15 – 20 minutes

Ingredients

1 bulb garlic

1 red onion

4 tbsp butter

2 ½ cups double cream

¼ cup white wine

¼ cup sun-dried tomatoes

Parmesan

Fettucine pasta

5 or 6 Scallops per portion

Fresh basil & thyme

Salt & pepper

Lemon

Method

Preheat the oven & roast the garlic:

1. Preheat your oven to 190°C (375°F / gas mark 5).
2. Slice the top off the garlic bulb, drizzle on some olive oil, and wrap it in foil.
3. Place the garlic in the oven and roast for 30 minutes or until it's soft and caramelised.

Start the pasta:

1. While the garlic is roasting, bring a pot of water to a boil and cook your fettuccine pasta (following the timings on the packaging).
2. Once cooked, strain the pasta and set aside.

Make the sauce:

1. In a pan, melt 4 tbsp butter over a medium heat. Add the diced red onion and let it cook for 2-3 minutes.
2. Pour in the white wine and 2 cups of double cream, and let it simmer for 15–20 minutes, stirring occasionally until the sauce has reduced by half.
3. Squeeze the roasted garlic from the bulb into the sauce and stir in the sun-dried tomatoes.
4. Add Parmesan to taste and stir in the remaining ½ cup of double cream. Season with salt and pepper, then let it simmer gently for a few minutes.

Sear the scallops:

1. While the sauce is simmering, heat some butter in a separate pan over medium-high heat.
2. Sear your scallops for 2 minutes on each side, until golden brown and cooked through. Be sure to use plenty of butter to prevent sticking.

Combine & serve:

Once the sauce is ready, add the strained pasta to the pan with the sauce and toss until it's evenly covered.

Plate the pasta, top with seared scallops, and garnish with fresh basil, thyme, and a lemon wedge.

Enjoy your creamy and delicious garlic & scallop pasta!