Tag Archives: Pasta dough

Scallops with linguini and tomato sauce

This month, Piroma from the Supertoinette forum proposed a seafood recipe for us all Thermomixers to do at home for our monthly challenge. I love scallops but I think I might have developed an intolerance to them after a bad food poisonning episode. Anyway, I did the recipe yesterday and it was delicious (not so much the reaction I got to the scallops afterwards…).

Source: Piroma


Pasta dough
500g 00 flour (pasta flour)
3 eggs + 2 yolks

4 shallots (peeled and cut in half)
2 leeks (white part only, washed and cut into chunks)
Roe from 24 scallops
70g tomato concentrate (or tomato puree)
50g red Port
100g single cream

24 scallops


  1.  Put all the ingredients for the Pasta dough into the TM bowl and mix 30 sec/speed 6.
  2. If the mixture is too dry, add water 1 tsp at a time until it clings together
  3. Knead the dough 1min30
  4. Tip out onto a piece of cling film, wrap and refrigerate for 1 hour.
  5. Cut the dough in 6 portions and roll the dough through a pasta machine until the setting before the smallest one is reached. Make sure to wrap the pasta portions until they are rolled because they dry quickly.
  6. Cut through a linguine or tagliatelle attachment.
  7. Hang somewhere to dry for at least 10 minutes.
  8. Make the sauce: chop the shallots and leek 6 sec/speed 6.
  9. Add 20g olive oil and sauté 5 min/100C/speed 1.
  10. Add the tomato concentrate and Port and cook 2 min/80C/speed 1.
  11. Add the scallop roes and the cream and mix 10 sec/speed 5, then cook 2 min/80C/speed 1.
  12. At the end of the cooking time, blend 30 sec/speed 10. Taste to verify seasoning.
  13. Boil 1 L water in a saucepan, add salt then the pasta and cook for 2min30. Check the cooking and strain.
  14. Meanwhile, pan fry the scallops in a little oil for 1 min each side (more if they are big), season and keep warm in the oven at 70C.
  15. Assemble the dish and enjoy!