Kristian and AC live right by the fjord, and earlier that day, Kristian had been out diving and came back with the most beautiful scallops. They ended up as the star of a simple yet elegant pasta dish that tasted like something you’d get at a fancy seafood restaurant. He’d also caught a small turbot, and there were some shrimp in the freezer. Everything went into the pan, and what came out was this easy, super delicious seafood pasta.
Kristian is using turbot, scallops, and shrimp, but you can use whatever seafood you have available. Mussels would be great too, and if you don’t have fresh turbot, any kind of white fish from the store or fishmonger will work just fine.
The sauce is a savory take on a sabayon made with egg yolks, butter, shallots, and white wine. No cream, no cheese, just a smooth, velvety sauce that brings everything together and lets the seafood shine. Simple, clean, and so good.
A quick note on scallops
To get that golden crust without overcooking the center, you need a hot pan. Use a mix of neutral oil and a little butter:
Heat the oil first. When it’s hot (but not smoking), add the butter. Once it foams and settles, the pan’s ready. That way, you get the right heat and all the flavor without burning the butter.
Sear the scallops for about one minute on each side. They should have a nice crust and still be slightly translucent in the center.
Recipe: Kristian’s Delicious Seafood Pasta
2
servingsKeep the screen of your device on
Ingredients
7 oz (200g) spaghetti
unsalted butter for frying
2 ½ tablespoons finely chopped shallots
¾ cup (2 dl) dry white wine
2 tablespoons Chopped fresh parsley + a bit for garnish
2 egg yolks
(a bit of oil for frying)
4-6 scallops
3.5 oz (100g) turbot or other white fish, cut into bite-size pieces
4-6 shrimp
Salt and black pepper, to taste
Directions
- Cook the pasta in a large pot of salted water until al dente. Drain and set aside. While the pasta is cooking, you can prepare the sauce and the seafood.
- Sauté the shallots:
Melt a bit of butter in a small saucepan over low heat and sauté the shallots until soft and translucent. Don’t let them brown. Add the white wine and parsley, and let it simmer until the liquid has reduced by about half and the alcohol has evaporated. Season with a little salt. - Cook the fish and shrimp:
Heat a skillet with a little oil. Sear the fish pieces quickly, about 1 minute on each side, until just cooked through but still juicy. Season with salt and pepper and set aside. Do the same with the shrimp, cook briefly so they stay tender. - Sear the scallops:
Get the pan nice and hot, then sear the scallops for about 1 minute on each side until they develop a golden crust and are still slightly translucent in the center. Use a mix of oil and a small knob of butter if you like. The oil helps with high heat, and the butter adds flavor. Season with salt and pepper. - Make the sauce:
In a heatproof bowl over a water bath (double boiler), whisk the egg yolks and gently warm them up. When the yolks start to thicken, slowly add a little of the warm wine-shallot mixture while whisking constantly. Then pour the egg yolk mixture into a small saucepan and whisk in the rest of the wine-shallot mix. Warm gently over low heat. Do not let it boil or it may split. - Toss the pasta in the sauce until evenly coated.
- To serve:
Divide the pasta between two deep plates. Top with the fish, shrimp, and scallops. Finish with freshly ground black pepper and a sprinkle of chopped parsley.
