ow fat fromage frais, flavoured with mustard, garlic and herbs, makes a deceptively creamy sauce for pasta.
ingredients
serves 4
1/2 cup low fat fromage frais
2 tsp wholegrain mustard
2 garlic cloves, crushed
2 - 3 tbsp fresh lime juice
4 tbsp chopped fresh parsley
2 tbsp snipped chives
3/4 pound black tagliatelle
12 large scallops
4 tablespoons white wine
2/3 cup fish stock
salt and black pepper
lime wedges and parsley sprigs, to garnish
method
1. To make the sauce, mix the fromage frais, mustard, garlic, lime juice, parsley, chives and seasoning together in a mixing bowl.
2. Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly.
3. Slice the scallops in half, horizontally. Keep any coral whole. Put the wine and fish stock into a saucepan and heat to simmering point. Add the scallops and cook very gently for 3-4 minutes. (Don't cook for any longer, or they will toughen.)
4. Remove the scallops. Boil the wine and stock to reduce by half and add the green sauce to the pan. Heat gently to warm, then return the scallops to the pan and cook for 1 minute. Spoon over the pasta and garnish with lime wedges and parsley.
more information
Black tagliatelle, made with squid ink, is available from Italian delicatessens, but other colours can be used to make this dish - try a mixture of white and green.
