Tagliatelle with Pan‑Fried Scallops
Tagliatelle with pan‑fried scallops is a recipe featuring fresh ingredients from the mussel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g tagliatelle
- Salt
- 1 red chili pepper
- 12 scallops (pre‑cooked, thawed)
- 1 tbsp chopped basil
- 2 tbsp butter
- black pepper (freshly ground)
- 1 Garlic clove
- 100 ml dry white wine
- 150 ml fish stock
Instructions
-
1.
Cook the pasta in plenty of boiling salted water until al dente. Wash, trim, deseed, and slice the chili peppers into thin strips.
-
2.
Rinse the scallops cold, pat them dry, and sear them in a hot pan with 2 tbsp butter for 2–3 minutes on each side until golden brown. Season with salt and pepper, remove and keep warm. Peel the garlic, sauté it with the chili in the pan fat, then deglaze with white wine. Add the fish stock, bring to a boil, and simmer uncovered for 5 minutes. Season with salt and pepper. Return the scallops and pasta, toss briefly, fold in basil, and adjust seasoning. Serve plated in small bowls.
