Pasta with Scallops and Sausage

Ingredients

• 400 g Fettuccine
• Salad salt
• 150 g Cabanossi
• 2 Tomatoes
• 12 scallops (pre‑washed)
• 200 g heavy cream
• 1 nori sheet
• 1 Garlic clove
• 1 Shallot
• 2 tbsp olive oil
• 150 ml dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Slice the Cabanossi into thin rounds. Blanch the tomatoes briefly, cool, peel, cut off stems and dice finely. Rinse the scallops and pat dry. Whip the cream to stiff peaks. Cut the Nori into strips. Peel and dice the garlic and shallot. Sauté both in hot oil in a pan. Add the Cabanossi, scallops and tomato cubes and cook briefly. Deglaze with wine. Drain the pasta, let it drip slightly, then toss it in the pan. Add the Nori strips and fold in the cream. Season with salt and pepper.

2. 2.

   Distribute onto plates and garnish with fried arugula if desired before serving.