Scallop Pasta in Smoked Salmon Sauce

1. 1 Cream 20%pack 500 ml ≈ $3.00 75 ml
2. 2 Salmon filletpack 400 g ≈ $10.50 40 g
3. 3 Butterpack 180 g ≈ $1.60 10 g
4. 4 Dry white winepack 750 ml ≈ $9.00 25 ml
5. 5 Nutmeg 30 g
6. 6 Ground black pepper 1 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Salt 2 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring water to a boil and start making the sauce

2. Cut the smoked salmon² into bite-sized pieces

3. Mix the cream¹, butter³, and salmon², then bring the sauce to a simmer; add nutmeg and black pepper

4. Add the white wine and simmer the sauce for 2 minutes

5. Cook the scallops unsalted according to package instructions

6. Add the scallops to the sauce and warm through; stir in the minced garlic⁷

7. Season the sauce with salt to taste