Moscato Scallops

Quick and easy to make, this simple but elegant pasta dish is perfect for a light bite after work or a casual dinner with friends. Choose your favourite Gallo white wine to go with it!

  • Serves 2
  • 240ml Gallo Family Vineyards Moscato (or your favourite Gallo white wine)
  • 120ml seafood stock or clam juice
  • 200g linguine 
  • 450g scallops
  • Salt
  • Black pepper
  • 1 tablespoon extra-virgin olive oil
  • 45g unsalted butter
  • 2 cloves garlic
  • 1 large shallot
  • 1/2 teaspoon crushed red chilli flakes
  • 4 sprigs fresh thyme
  • 25 fresh basil leaves
  • Flat-leaf parsley
  • 1 lemon
  • Place a large pot of water over a high heat and bring to the boil
  • Hold off on starting the scallops until you’ve dropped your pasta in the boiling water
  • Heat 1 tablespoon of oil and half the butter in a pan. Once melted, add scallops
  • Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm
  • Add an additional drizzle of olive oil to the pan and add the finely chopped garlic and shallots, crushed red pepper flakes, thyme, a little salt and pepper
  • Reduce heat a little and sauté garlic and shallots for 1 to 2 minutes, stirring constantly
  • Add the Gallo Moscato wine to the pan. Reduce for 1 minute, then add seafood stock. Continue to cook for about 1 minute
  • Add the basil, parsley, lemon zest and juice and the remaining butter, shake and stir the mixture until the butter has melted
  • Add the cooked linguine and cook for about 30 seconds, just to combine and let the pasta soak up the sauce
  • Divide the pasta between 2 serving plates and top with reserved scallops
  • Garnish with parsley 
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