Tagliatelle and scallops flambéed in whisky

Tagliatelle and scallops flambéed in whisky

Fancy spicing up your pasta dishes?Try this tagliatelle pasta with scallops flambéed in whisky. The aromas of the whisky gently enhance the saltiness of the scallops; a dish which is full of flavour and easy to prepare.

For 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes


  • 250g scallops
  • 500g fresh tagliatelle pasta
  • 2 shallots
  • 1 knob churned butter
  • nutmeg
  • light cream
  • 1/2 glass of whisky
  • salt, ground pepper


  1. Fill a pan with water and a pinch of salt for the pasta, bring to the boil.
  2. Peel and thinly slice the shallots. Using a frying pan, fry the shallots in the butter.
  3. Add the scallops, and fry until brown for 2-5 minutes depending on the size. Make sure they remain soft.
  4. Meanwhile, add the fresh pasta to the boiling water.
  5. Remove the frying pan from heat, add the whisky and light the alcohol to flambé the scallops, then leave them to simmer on a low heat.
  6. Add the cream and bring to the boil to obtain a creamy texture.
  7. Add salt and pepper according to taste and finally, lightly sprinkle the nutmeg.
  8. Serve the scallops in the hot sauce, pour over the tagliatelle pasta after draining.
Sir Edward's

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