Lemon Tagliatelle with Spinach and Grilled Scallops À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the pasta:
- 500 g taliatelle
- 5 teaspoons salt
- 5 liters water
- 1 lemon (s), organic, the zest it
For the vegetables:
- 400 g spinach leaves, blanched
- 20 g butter for fryin
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
For the scallops:
- 12 scallop (s)
- 4 pinch (s) pepper
- 4 pinch (s) sea salt
- some vegetable oil
For the sauce:
- 375 ml white wine
- 400 ml fish stock
- 50 g lobster paste
- 200 ml cream
- 25 g tomato paste
- 1 tablespoon sugar
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ sea salt
- 1 teaspoon curry powder
- 1 pinch (s) nutmeg
Also:
- 4 teaspoon parmesan, freshly grated
- some cress
Print Recipe
Pin Recipe Instructions
- Boil the tagliatelle in 5 liters of water with 5 teaspoons of salt until firm to the bite, drain and mix with the grated zest of a lemon.
- Fry the spinach leaves with 20 g butter in the pan and season with the salt, pepper and nutmeg.
- Rub the mussels with a few drops of oil and season with the pepper. Heat a grill pan strongly. Grill the mussels on one side until a nice brown crust forms, then turn and fry only briefly on the other side. Finally, pour some sea salt over the mussels.
- Prepare a sauce with white wine, fish stock, lobster paste, cream and tomato paste and season with sugar, pepper, sea salt, curry powder and nutmeg.
- Serve the tagliatelle with the spinach and scallops, add a little sauce, decorate with parmesan and cress and serve.
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