Seared Scallop Pasta

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

500g casarecce pasta or pasta of your choice
1.5 litres boiling water, salted
6 tablespoons Cobram Estate Garlic Infused Extra Virgin olive oil
3 white anchovy fillets, chopped
1 large onion sliced
1 large fennel bulb finely sliced
3/4 cup white wine
12-16 scallops, roe removed
1/2 bunch kale
Juice & zest of 1 lemon
Salt flakes & freshly ground pepper
2-3 tablespoons chopped parsley & dill

Method

1. Add the pasta to the boiling water and cook until al dente - approximately 10 minutes. Then strain and set aside.

2. In a pan on a medium heat, add 1 tablespoon of Cobram Estate Garlic Infused EVOO. Gently sauté anchovy fillets, onion and fennel till transparent and softened. Turn up to a high heat. Add the white wine and cook until reduced by half then lower the heat and gently simmer.

3. In a separate frying pan over a medium/high heat add 1 tablespoon of Cobram Estate Garlic Infused EVOO and sautee the scallops in a single layer. Cook for two minutes each side.
4. Add the kale to the onion and fennel pan. Stir through till just wilted.
5. Toss in the pasta. Add lemon juice, zest and season to taste with salt and pepper. Toss together to combine.
6. To serve, top with scallops and garnish with parsley, dill and a drizzle of Cobram Estate Garlic Infused EVOO.

Notes