Recipe Ingredient
- 1kg black spaghetti, cooked
- 600ml extra virgin olive oil
- 400g garlic, sliced
- 20g cilipadi, chopped
- 100g red chilli, chopped
- 1kg fresh sliced scallops
- 300ml white wine
- 15ml fish stock
- 100g parsley, chopped
- 100g fresh basil, julienned
- 30 scallop shells
- 30g parsley bush
- Seasoning to taste
Instructions
- Warm oil in frying pan.
- Brown garlic and add scallops.
- Add cilipadi and red chilli.
- Deglaze with white wine and fish stock.
- Reduce stock.
- Add spaghetti, fresh basil and chopped parsley.
- Season to taste.
- Arrange shell on a plate.
- Top with spaghetti.
- Garnish with parsley bush.
