Creamy Pork & Scallop Papardelle

Serves: 4

Cooking Time: 30 minutes


Quantity Ingredient
400 g Mt Mercer Pork Stir Fry Strips
1 tblsp Oil
4 Spring onions, finely sliced
1 tsp Freshly grated turmeric
1 clove Garlic, finely chopped
¼ cup Continental parsley, chopped
2 Lemons, zested and juiced
200 ml Cooking cream
¼ cup Chicken stock or white wine
1 tblsp Olive oil
12 Scallops, roe removed
400 g Papardelle pasta, cooked and drained
  Freshly ground black pepper
To serve Parmesan cheese

Method: Hot Plate

  1. Heat oil in a large frying pan and stir fry pork strips for 3 - 4 minutes. Remove and set aside.

  2. Add the spring onions, turmeric, parsley, lemon zest, cooking cream and stock to the pan and simmer 2 minutes, stirring. Return the pork to the pan.

  3. In a small frying pan heat oil over a medium heat and brown the scallops on both sides for 1 minute.

  4. Toss the cooked pasta through the pork and sauce and stir in the lemon juice.

  5. Serve pasta in individual bowls. Top with cooked scallops, season with black pepper and garnish with Parmesan cheese.
Notes: scallops may be replaced by prawns or crab meat.