Truffle Linguine With Tomatoes and Pancetta

Truffle Linguine With Tomatoes and Pancetta

Truffle Linguine With Tomatoes and Pancetta

45 minutes

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Details
  • Serving Size:   24
  • Gluten-Free:   True
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 5 Scallops
  • Salt and freshly ground black pepper
  • 1 teaspoon Butter
  • 3 inches Ginger root, peeled and grated
  • 1 Large carrot, peeled and thinly sliced
  • 1 tablespoon Water
  • 250 milliliters Carrot honey juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Cornstarch
  • 1 teaspoon Water
Instructions

Pat scallops dry with a paper towel.

Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.

Peel and thinly slice the carrot.

Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes.

Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender.

Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper.

Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.

At the same time, melt the butter in a skillet.

Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center.

Garnish with parsley if desired.

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