Truffle Linguine With Tomatoes and Pancetta

Truffle Linguine With Tomatoes and Pancetta

  Ready in : 45 mins

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

scallops

5

salt and pepper

salt and pepper

24 servings

butter

butter

1 teaspoon

ginger root

ginger root

3 inches

carrot

carrot

1

water

water

1 tablespoon

carrot honey juice

carrot honey juice

250 milliliters

dijon mustard

dijon mustard

1 tablespoon

cornstarch

cornstarch

1 teaspoon

water

water

1 teaspoon

Cooking in Steps

  1. 1
    Pat scallops dry with a paper towel.

    scallops

    scallops

    paper towels
    paper towels
  2. 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.

    salt and pepper

    salt and pepper

    ginger juice

    ginger juice

    ginger

    ginger

    bowl
    bowl
  3. 3
    Peel and thinly slice the carrot.

    carrot

    carrot

  4. 4
    Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes.

    water

    water

    microwave
    microwave
    bowl
    bowl
  5. 5
    Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender.

    ginger juice

    ginger juice

    mustard

    mustard

    carrot

    carrot

    honey

    honey

    juice

    juice

    immersion blender
    immersion blender
  6. 6
    Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper.

    salt and pepper

    salt and pepper

    sauce pan
    sauce pan
  7. 7
    Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.

    corn starch

    corn starch

    water

    water

  8. 8
    At the same time, melt the butter in a skillet.

    butter

    butter

    frying pan
    frying pan
  9. 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.

    scallops

    scallops

  10. 10
    Garnish with parsley if desired.

    parsley

    parsley