1 handful of scallops
½ cup of Martini
½ cup of double cream
1 clove of garlic
1 sprig of dill

To Serve:
Tagliatelle pasta, enough for one

METHOD

Put the martini, cream, dill and garlic in a saucepan and heat through. Do not boil.

Boil the pasta in salted boiling water. Boil until it is ‘al dente'.

Add the scallops to the martini sauce and heat through.

Serve on a bed of tagliatelle.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS