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Scallop Kebabs with Pasta and Basil Butter

ingredients

8 scallops
8 oz (250 g) pasta spirals, noodles or ribbons
1 medium onion, or two shallots, peeled and finely chopped
6 tablespoons dry white wine
1 1/4 cup (1/2 pint) 300 ml fish stock
1 small carrot, peeled and finely chopped
1 stick of celery, scrubbed and finely chopped
1/2 stick (2 oz) 50 gchilled butter
1/2 - 1 tablespoon basil, finely chopped, to taste
Freshly ground black pepper

method

1. Unless you have bought the scallops ready prepared, open and trim them.

2. Slice each white lobe in half, and thread onto 4 lightly oiled skewers, interspersing occasionally with the pink corals.

3. Cook the pasta in lots of boiling water to which you can add a drop of oil to prevent the pasta sticking.

4. Drain and keep warm on a large serving plate

5. Now make the basil butter. Put the onion, wine, stock, carrot, and celery in a pan, bring to the boil and continue boiling until reduced by half

6. Strain through a sieve, then return to the pan.

7. Bring the liquid back to the boil, drop pieces of the chilled butter and whisk in until the sauce is creamy.

8. Now add the basil and a sprinkling of freshly ground black pepper. Keep warm,

9. Light the grill and let it get hot. Grill the scallops, turning occasionally until golden brown - about 4 or 5 minutes.

10. Lay them on the bed of pasta, pour the sauce all over and serve immediately.

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