How to prepare scallops | Italian starter (VIDEO)

Ruchetta Restaurant

Starter :

Dive Scallops Tagliolini with Saffron and Asparagus sauce

ingredients for one person :

Salt /Pepper

a good olive oil

x2 dive scallops

x4 table spoons of fresh fish stock

1/4 gram of saffron (1 pinch)

x4 stems of Asparagus (approx )

80 ml of single cream (aprrox)

x1 serving of fresh pasta

Directions :

1/ Clean and prepare the scallops.
Spit with sharp knife (carefully), remove flesh from the shell and cut away hardened section, slice through center and wash in cold water.

2/ Heat fish stock then add saffron to a pan.

3/ Chop asparagus and add to pan seasoning with a pinch salt and Pepper.

4/ Addd cream and reduce for 4 to 5 mins (just enough to cook the asparagus).

5/ Add fresh pasta to a pot boiling (salted) water, cook until al dente.

5/ Heat another pan with olive oil, add scallops, salt and pepper.
Cook for one minute (until lightly browned) then turn.
Add a splash more olive oil (if needed) salt and pepper, cook until light brown
(30 seconds to 1 minute).

6/ Drain pasta and mix in to cream sauce.

7/ Serve on a warm plate and place cooked scallops on top

Done