Now is the time, Now is the season. It is the fresh scallop time of year.
For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving.
The scallops were fried lightly in oil and a little bit of butter.
It took about 10 minutes and worked really well, the light sauce was a nice highlight without being so strong that it overwhelmed the subtle scallop flavours.
Scallops are still expensive though. This meal cost $7 per person (7 scallops each).