Seared Sea Scallops
Seared sea scallops, in caramelised apple & thyme butter, on watercress & macadamia salad.
2½ cups bow-tie pasta
2 cloves garlic, chopped finely
½ small red onion, sliced thinly
1 tablespoon olive oil
2 tablespoons capers
100-120g (3½–4oz) smoked salmon, roughly torn
½ cup white wine
½ cup cream
big pinch ground pepper
1 tablespoon parsley
Cook pasta according to packet directions.
Sauté garlic and onion in olive oil until onion is soft.
Reduce heat to medium and add capers and smoked salmon.
Add wine, cream and pepper then simmer on high heat for 5 to 7 minutes or until reduced and thickened.
Stir through cooked pasta and serve. Season with pepper and sprinkle over chopped parsley.