Summary

Ingredients

• 1 small shallot (s)
• 1 tablespoon butter
• 1 glass white wine (Riesling)
• 200 ml fish stock or poultry stock
• 100 ml cream, fresh
• 1 clove garlic
• some cayenne pepper or chili powder
• some fish sauce
• some oyster sauce
• some threads saffron
• Tagliatelle (Tonnarelli al nero di seppia), black, 4 twisted nests them
• 2 liters water, salted
• 8 scallop (s) with corail, each cut in half
• 2 tablespoon olive oil for frying
• 1 tablespoon butter for frying
• 1 sprig rosemary, fresh
• 1 clove garlic, unpeeled
• 1 piece (s) lemon (s), sliced
• some parsley, plain or 1 sprig rosemary for garnish
• some black and green pepper mixed

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Instructions

1. Peel 1 small shallot and cut into very small cubes. Sweat in a little melted butter and extinguish with a glass of good Riesling. Pour 200 ml of fish stock or chicken stock, add garlic, cut into generous slices, and reduce well. Add 100 ml of fresh cream and reduce again well. Mix with a hand blender if necessary. Add a touch of cayenne pepper. Season with fish and oyster sauce (instead of salt) and let a few strands of saffron melt in it.
2. Cook the tonnarelli al nero di seppia (black ribbon pasta) in boiling salted water for 5 minutes until al dente.
3. In the meantime, let a pan get hot, let the olive oil and a little butter melt. Add a sprig of rosemary, a clove of garlic cut into pieces with the peel, and fry the halved scallops and halved corail for about a minute on each side.
4. Drain the pasta and arrange on each plate as follows: Pick up enough pasta with a fork and fingers and form a nest on a white plate. Spread the yellow sauce on top and place the scallops with the red corail on top and around them. Grind a little of the mixed pepper over it. A slice of lemon and a little greens (flat leaf parsley and / or a sprig of rosemary) next to it complete the colorful picture.