Scallops with duck livers and spaghettini


by: Gillian

A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors.


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serves: 4

12 large prepared bay scallops (or small sea scallops)

4 oz (100 g) duck livers

1 1/4 cups (300 ml) Fish Stock

1/2 cup (120 ml) heavy cream

1/2 cup (120 ml) Muscat de Beaumes de Venise (or a similar sweet white wine)

6 oz (175 g) dried spaghettini

2 tablespoons (25 g) unsalted butter

Salt and freshly ground black pepper

sprigs of flat-leaf parsley, for garnish

Nutrition Facts
Scallops with duck livers and spaghettini

Servings Per Recipe: 4

Amount per Serving

Calories: 509

  • Total Fat: 25 g
  •     Saturated Fat: 12.2 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 231.7 mg
  • Sodium: 494.7 mg
  • Total Carbs: 48.2 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 1.2 g
  • Protein: 18.5 g

how is this calculated?

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1.  Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/3 cups/600 ml water) to a boil. Meanwhile, slice the scallops horizontally in half; cut the duck livers into similar-sized pieces, being sure to remove any traces of the greeny-yellow gall bladder.

2.  Put the fish stock, 1/3 cup (85 ml) of the cream, and the wine into a wide-based pan and boil rapidly until reduced to 2/3 cup (150 ml).

3.  Add the pasta to the pan of boiling water and cook for 4 minutes or until al dente. Drain, then cover and keep warm.

4.  Melt 1/2 tablespoon of the butter in a frying pan over a high heat. Add the scallop slices and fry them for 30 seconds on each side. Transfer them to a plate and keep warm.

5.  Add the rest of the butter to the pan along with the duck livers and fry for just 1 minute, turning them over as they color. Set aside with the scallops.

6.  Add the reduced stock and wine mixture to the pan and bring to a boil, scraping up all the bits from the bottom of the pan. Strain through a sieve into a small pan. Stir in the rest of the cream and check the seasoning, then heat through.

7.  To serve, pile the pasta onto four warmed plates and arrange the scallops and duck livers on top. Pour the sauce around the pasta and serve garnished with flat-leaf parsley.

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