Pasta with Shrimp and Scallops

Ingredients

• 8 scallops (pre‑cooked)
• 8 large shrimp (deveined; peeled except for tail segment)
• 200 g fish fillet (e.g., swordfish)
• 400 g Fettuccine
• Salt
• 4 Spring Onions
• 1 Garlic clove
• Chives
• 2 tbsp Rapeseed oil
• 1 tsp saffron strands
• 150 ml fish stock (glass bottle)
• 1 tbsp wormwood
• a splash lemon juice
• Pepper

Instructions

1. 1.

   Rinse the scallops, shrimp and fish under cold water and pat dry. Cut the fish into bite‑size cubes.

2. 2.

   Cook the pasta in boiling salted water until al dente.

3. 3.

   Meanwhile wash and trim the spring onions, cutting them into rings. Peel and finely chop the garlic. Wash the chives, shake off excess water and cut into small rounds.

4. 4.

   Heat the oil in a pan and sauté the garlic and spring onions over medium heat until translucent.

5. 5.

   Add the shrimp, scallops and saffron, briefly fry, then deglaze with fish stock. Let simmer for 1–2 minutes over medium heat, seasoning with salt, wormwood, lemon juice and pepper.

6. 6.

   Drain the pasta, mix with the seafood and chives, and divide among four plates.