Truffle Linguine With Tomatoes and Pancetta

Truffle Linguine With Tomatoes and Pancetta

Gluten Free

Basic Information

  • Servings: 24
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 2.73
  • Health score: 0.00
  • Weight Watcher points: 0.00

Summary

If you want to add more gluten free and pescatarian recipes to your collection, Truffle Linguine With Tomatoes and Pancetta might be a recipe you should try. This recipe makes 24 servings with 10 calories, 1g of protein, and 0g of fat each. For 11 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have scallops, water, carrot, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. If you like this recipe, you might also like recipes such as Pancetta Risotto with Truffle Oil, Pancettan and Pea Linguine, and Linguine with Pancettan and Parmesan.

Ingredients

  • scallops
    scallops5
  • salt and pepper
    salt and pepper24 servings
  • butter
    butter1 teaspoon
  • ginger root
    ginger root3 inches
  • carrot
    carrot1
  • water
    water1 tablespoon
  • carrot honey juice
    carrot honey juice250 milliliters
  • dijon mustard
    dijon mustard1 tablespoon
  • cornstarch
    cornstarch1 teaspoon
  • water
    water1 teaspoon
Instructions

Step 1

Pat scallops dry with a paper towel.

Step 2

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.

Step 3

Peel and thinly slice the carrot.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

Garnish with parsley if desired.

Categories

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, pescatarian

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe