Sweet, delicate scallops and succulent prawns come together in this elegant seafood pasta, elevated by the deep umami richness of Noosa Black Garlic. Finished with a touch of lemon, fresh herbs, shaved Pecorino and luxurious black truffle, this dish delivers restaurant-quality flavour with minimal effort. Perfect for entertaining or a relaxed coastal dinner.
Serves: 2–3
Ingredients
• 250 g linguine
• 8 large sea scallops
• 12 green king prawns, peeled and deveined
• 3–4 Noosa Black Garlic Cloves, finely chopped
• 2 tbsp Noosa Black Garlic Extra Virgin Olive Oil
• 1 tbsp butter
• ½ cup dry white wine
• 1 small French shallot, finely diced
• 1 small red chilli, finely sliced (optional)
• Zest of ½ lemon
• Juice of ½ lemon
• 2 tbsp fresh parsley, finely chopped
• Sea salt & freshly cracked black pepper
• 40 g Pecorino cheese, shaved
• Fresh black truffle, finely shaved
• Optional: extra drizzle of Noosa Black Garlic Extra Virgin Olive Oil
Method
1. Cook the pasta
Bring a large pot of salted water to the boil and cook the linguine until al dente according to packet instructions. Reserve ½ cup of pasta cooking water before draining.
2. Sear the scallops
Pat the scallops dry with paper towel and season lightly with sea salt and cracked black pepper.
Heat 1 tablespoon of the Black Garlic Extra Virgin Olive Oil in a large frying pan over high heat.
Sear the scallops for 1–2 minutes on each side until golden and caramelised. Remove from the pan and set aside.
3. Cook the prawns
In the same pan, add a little more olive oil and cook the prawns for 1–2 minutes each side until just pink and cooked through. Remove and set aside with the scallops.
4. Build the sauce
Reduce heat to medium. Add the butter, shallot, chilli and chopped Black Garlic Cloves to the pan.
Cook gently for 1 minute until fragrant.
Pour in the white wine and allow it to simmer and reduce slightly.
5. Combine the pasta
Add the cooked linguine to the pan along with a splash of reserved pasta water. Toss gently so the sauce coats the pasta evenly.
Return the scallops and prawns to the pan and fold through carefully to warm.
6. Finish and serve
Add the lemon zest, lemon juice and fresh parsley. Season to taste.
Divide between warm pasta bowls and finish with shaved Pecorino and delicate slices of fresh black truffle. Drizzle with a little extra Black Garlic Extra Virgin Olive Oil if desired.
Serving Suggestion
Serve immediately with a chilled glass of Vermentino, Pinot Grigio or a crisp coastal Chardonnay. A simple green salad and crusty sourdough make the perfect accompaniment.