Jakobsmuscheln mit fruchtiger Fenchelsauce und Nudeln

Ingredients

• 400 ml orange juice
• 3 oranges
• 1 bulb fennel
• Salt
• Pepper (freshly ground)
• 400 g tagliatelle
• 2 tbsp butter
• 1 tsp rosemary leaf
• 12 peeled scallops (without coral)
• 2 tbsp Vegetable oil
• dill sprigs

Instructions

1. 1.

   Peel the oranges with a sharp knife, removing all white pith, then cut out orange fillets along the inner membranes. Catch the released juice and squeeze remaining bits by hand, adding to freshly pressed orange juice. Reduce orange juice in a small pot over high heat until about 250 ml.

2. 2.

   Wash, trim, quarter the fennel, remove the core, slice leaves into fine strips and sauté in hot butter for about 5 minutes. Add reduced orange juice, bring to a boil briefly, remove from heat and fold in orange fillets. Season with rosemary, salt, and pepper.

3. 3.

   Cook pasta in plenty of boiling salted water until al dente, then drain and return half a cup of the cooking liquid to the pot.

4. 4.

   Wash scallops, pat dry, season with salt and pepper, and sear in hot oil for 2 minutes on each side.

5. 5.

   Arrange pasta on warmed plates, pour orange-fennel sauce over it, top with scallops, and garnish with dill sprigs. Serve immediately.