Creamy Seafood Pasta With Hollandaise Recipe

About this recipe

A rich and satisfying pescatarian dinner featuring tender scallops and shrimp in a creamy hollandaise sauce, paired with pasta and a hint of white wine.

Ingredients

• 500G Stork Baking Spread Alternative To Butter
• 200G Picard - Breaded Shrimp
• 100 G Jumbo Garlic 100g
• - Potts Vegetable Stock Can
• 250G Tagliatelle All'Uovo Truffle Pasta, 250G
• 300G Picard Msc Scallops With Tomato & Rosemary
• 1 Bunch Spring Onions 1 Bunch
• 25G Schwartz Hollandaise Sauce Mix

Instructions

1. 1. Melt 2 tablespoons of margarine in a large skillet over medium heat.
2. 2. Add 1/2 lb of scallops and 1/2 lb of shrimp to the skillet. Cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.
3. 3. In the same skillet, add 1/2 cup of chopped green onions and 1 tablespoon of minced garlic. Sauté for 1-2 minutes until fragrant.
4. 4. Stir in 1 cup of vegetable stock and let it simmer for 2-3 minutes to reduce slightly.
5. 5. Prepare 1 package of hollandaise sauce according to the package instructions, then stir it into the skillet with the vegetable stock mixture.
6. 6. Add 1 lb of cooked tagliatelle to the skillet, tossing to coat the pasta evenly in the sauce.
7. 7. Return the cooked scallops and shrimp to the skillet, gently mixing them into the tagliatelle and sauce. Cook for an additional 1-2 minutes to heat through.
8. 8. Serve the pasta hot, garnished with additional green onions if desired.