Sea Scallop Papperdelle w/ Tomato and Goats Cheese

20140607_183729 20140607_183738I do love scallops but you can only eat so many of the golden caramelised little gems so this time I decided to have them in a creamy pasta.  I did actually pan sear them in a smoking hot pan just for 20 seconds a side to give them that delicious crisp. I made a creamy garlic reduction and added halved yellow grape tomato, shredded choy sum, Italian herbs, stock and right at the end the scallop and goats cheese.  

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