Creamy Scallop with Mezze Maniche Rigate Yorkshire Pasta
A divine, super quick and easy 15 minute dish!
Step by Step Instructions
Season your scallops with salt and pepper and cook in butter on a high heat until nice and brown. Set aside.
Boil your pasta until al dente. Drain and set aside.
To make your sauce, saute the garlic, ginger and spring onions for 2-3 minutes in a pan. Add a dash of double cream, a handful of grated cheese and the mascarpone, leave to simmer for 3 minutes. Add a dash of milk if sauce becomes too think.
Add your pasta into the sauce and stir to mix well.
Season with salt, pepper and chilli flakes to taste.
Add scallops on top and serve with a wedge of lemon. Enjoy!