Frans Hals
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Sweet scallops with tossed linguine and spinach

  • This decadent dish of linguine is tossed with crispy pancetta and wilted spinach and topped with scallops. Delicate shavings of Frans Hals cheese are used to garnish this seafood delight of a dish.
scallops

This decadent dish of linguine is tossed with crispy pancetta and wilted spinach and topped with scallops. Delicate shavings of Frans Hals cheese are used to garnish this seafood delight of a dish.

Serves 4

Preparation Time: 10 minutes
Cooking time: 20 minutes

Ingredients

400g (13oz) dried linguine
125g (4oz) diced pancetta
15ml (1tbsp) olive oil
20 fresh scallops
175g (6oz) Frans Hals goat's cheese (thin shavings)
300ml (½ pt) double cream
375g (12oz) baby leaf spinach

Method

  1. Cook the pasta in a large pan of boiling salted water, until just tender. Drain and return to the pan to keep warm.
  2. Meanwhile, place the pancetta in a large non-stick pan and cook over a medium heat until it is crispy. Remove the pancetta and drain on kitchen paper. Quickly replace the unwashed pan on the hob, on a high heat, and add the oil.
  3. Dry the scallops thoroughly on kitchen paper and season. When the pan is very hot, add the scallops in a single layer, or cook them in two batches. Press the scallops down with a palette knife to help colour them. After 1 minute, turn them over and cook them for another 2 minutes.
  4. Place the cream in a saucepan and cook over a gentle heat and stir in the spinach and cook until just wilted. Add the pancetta and linguine and season to taste.
  5. Divide the pasta between 4 plates. Serve immediately, each topped with 5 scallops and the shaved Frans Hals cheese

Cook's Tips

  • When cooking the scallops, do not be tempted to move them once in the hot pan. Leave them to cook this way and they will become nicely caramelized.

Wine Suggestion: We would suggest accompanying this dish with a dry white wine such as Oyster Bay Sauvignon Blanc

Nutritional values per serving: 1083 Calories, 4548 KJ, 65g fat, 37g saturated fat, 2.4g salt

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese