Seafood on Linguine Pasta

Sun, 08/26/2007 - 19:59 — Steffen

A nice and light Italian-inspired seafood dish. Scallops, prawns and baby octopuses in a white wine sauce served over pasta.

Ingredients

  • ½ lb / 225 g head-off, tail-on raw shrimp
  • ½ lb / 225 g baby octopuses, cleaned
  • ½ lb / 225 g sea scallops
  • ¼ cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 small tomato, seeded and finely chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp bacon, cut into fine cubes
  • ⅛ tsp fresh dill, finely chopped (or dried dill weed if fresh dill is not available)
  • ½ cup / 120 ml dry white wine
  • ¼ cup / 60 ml milk
  • salt and freshly ground pepper to taste
  • fresh dill to garnish (optional)

Preparation

  1. Over medium-high heat, render bacon in a heavy pan until lightly browned. Add olive oil and butter.
  2. Cook scallops in small batches until lightly browned on both sides (1-2 minutes). Remove and set aside. Do not overcook!
  3. Cook octopuses in small batches for about 1 minute. Remove and set aside. Do not overcook!
  4. Cook shrimp in small batches on both sides until they just lose their gray color (about 1-2 minutes total). Remove and set aside. Do not overcook!
  5. Add onion and cook until translucent and soft.
  6. Add garlic and cook for another minute. Do not brown.
  7. Add tomatoes and cook for a few minutes until soft.
  8. Add white wine and a little freshly ground pepper. Simmer until most of the liquid has evaporated.
  9. Add dill and milk and cook for another few minutes.
  10. Reduce heat to low, season with salt and pepper (to taste).
  11. Return the seafood to the pan to heat it up again. Make sure not to overcook it.
  12. Serve over pasta (linguine), garnish with fresh dill.

Yields 3-4 servings

Preparation time 30-40 min

Seafood
Pasta