
Truffle Linguine With Tomatoes and Pancetta
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.
Diets
Ingredients

scallops
5

salt and pepper
24 servings

butter
1 teaspoon

ginger root
3 inches

carrot
1

water
1 tablespoon

carrot honey juice
250 milliliters

dijon mustard
1 tablespoon

cornstarch
1 teaspoon

water
1 teaspoon
Cooking in Steps
-
1Pat scallops dry with a paper towel.
scallops
paper towels -
2Sprinkle 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.
salt and pepper
ginger juice
ginger
bowl -
3Peel and thinly slice the carrot.
carrot
-
4Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes.
water
microwave
bowl -
5Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender.
ginger juice
mustard
carrot
honey
juice
immersion blender -
6Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper.
salt and pepper
sauce pan -
7Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
corn starch
water
-
8At the same time, melt the butter in a skillet.
butter
frying pan -
9Add 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.
scallops
-
10Garnish with parsley if desired.
parsley