Ingredients

• 125ml/4fl oz white wine
• 50ml/2fl oz white wine vinegar
• 2–3 peppercorns
• crushed
• 1 banana shallot
• peeled and chopped
• 200g/7oz unsalted butter
• cut into pieces
• lemon wedge
• for squeezing
• pinch cayenne pepper
• salt
• 200g/7oz linguine
• 1 tbsp olive oil
• large handful of monk’s beard
• lightly blanched
• 100g/3½oz raw pink
• Norwegian or Mylor prawns
• heads removed
• shells removed and de-veined
• 1 edible sea urchin
• chopped (optional)
• salt and freshly ground black pepper
• 75g/2¾oz unsalted butter
• 2 tbsp olive oil
• 6 prepared king scallops
• 6 prepared langoustine tails
• peeled
• 1 tbsp olive oil
• 1 salsify stick
• peeled
• blanched and chopped
• 3 lemon segments
• to garnish

Directions

• For the sauce
• heat the wine
• vinegar
• peppercorns and shallots in a small saucepan and simmer until reduced by half. Slowly add the butter to emulsify and add the lemon juice. Season with salt and a pinch of cayenne pepper. Set aside.
• For the linguine
• cook the pasta in a saucepan of boiling salted water for 10–12 minutes
• or until tender but still firm to the bite. Heat the oil in a frying pan and add the pasta
• monk’s beard and prawns. Sauté for a few minutes
• or until the prawns are completely cooked. Stir in the sea urchin
• if using. Season with salt and pepper.
• For the scallops
• heat the butter and oil in a fryng pan. Sauté the scallops and langoustine tails for 2–3 minutes
• or until just cooked through and golden. Add the salsify and cook for a few more minutes.
• Divide the prawn linguine between warmed plates and top with the scallop mixture. Spoon over the lemon sauce
• garnish with the lemon segments and serve immediately.