Scallops with tagliatelle
Ingredients
Instructions
- 12 scallops
- 1 bunch of green asparagus
- 200 g Peas
- 2 shallots
- 1 garlic clove
- 1 Bunch of parsley
- 250 g Tagliatelle
- 80 g Butter
- 3 tbsp. tablespoons olive oil
- Salt
- Pepper
- Marinate the scallops in olive oil. Peel the asparagus stalks and slice them lengthwise. Peel the shallots and garlic, chop them finely. Cream the butter in a sauté pan, add the minced shallots and garlic.
- Add the asparagus strips, the peas. Season with salt and pepper, cover and cook over low heat for 10 minutes.
- Rinse and chop the parsley very finely, add it to the pan. Cook the tagliatelle in a pan of salted boiling water.
- Brown the scallops in the pan. Drain the tagliatelle. Place them on the vegetables in the sauté pan, mix gently, add the scallops and serve immediately.
Scallops with tagliatelle
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