Summary

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

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Instructions

1. 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.
2. Fry the spinach leaves with 20 g butter in the pan and season with the salt, pepper and nutmeg.
3. 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.
4. 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.
5. Serve the tagliatelle with the spinach and scallops, add a little sauce, decorate with parmesan and cress and serve.