10 minutes + 20 minutes Cooking time
25 g/1 oz dried porcini mushrooms
500 ml/18 1 oz hot water 3 tbsp olive oil 3 tbsp butter
350 g/12 oz scallops, sliced 2 garlic cloves, chopped very finely
2 tbsp lemon juice
250 ml/9 1 oz double cream salt and pepper
350 g/12 oz dried fettuccine or pappardelle
2 tbsp chopped fresh flat-leafed parsley, to serve
Put the porcini and hot water in a bowl.
Leave to soak for 20 minutes. Strain the mushrooms, reserving the soaking water, and chop roughly. Line a sieve with two pieces of kitchen paper and strain the mushroom water into a bowl.
Heat the oil and butter in a large frying pan over a medium heat. Add the scallops and cook for 2 minutes until just golden. Add the garlic and mushrooms, then stir-fry for another minute.
Stir in the lemon juice, cream and 125 ml/4 1 oz of the mushroom water. Bring to the boil, then simmer over a medium heat for 2-3 minutes, stirring constantly, until the liquid is reduced by half. Season with salt and pepper. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Briefly reheat the sauce and pour over the pasta. Sprinkle with the parsley and toss well to mix. Serve immediately.