Today The Scotsman launches a new series of recipes which can be created using just five ingredients (save for salt and pepper), all of which can be snapped up in the briefest supermarket scramble and rustled up with minimal effort.
This recipe for scallops with fennel cream and pasta by Michelin-starred Scottish chef Martin Wishart will bring more than a little restaurant chic to the family dinner table, and should take less than 20 minutes to make.
Scallops with fennel cream and pasta
30g unsalted butter
2 bulbs of fennel
250ml chicken stock
250g fresh tagliatelle
Peel the outside of the fennel and discard the stalks, cut into quarters and finely slice each quarter. Melt the butter in a pan, add the fennel and cook so that it softens without colouring for three to five minutes.
Add the chicken stock and continue to cook until this is reduced by two thirds. Transfer to a liquidiser and blend until a smooth texture is achieved. Season with salt. Boil the pasta according to instructions. Next cut the scallops in half, season with salt and saute them briefly. Serve them over the fresh pasta with the fennel cream.