Preparation time:
approx. 30 minutes
Quantity for:
240g tagliatelle
1.5l water
20g salt
10g Sabo extra virgin olive oil
4 scallops
30g shallots, chopped
10g madras curry powder
20ml vegetable or fish stock
2 vine tomatoes
4g salt
1 pinch of white pepper
30g Sabo almond oil
20g fresh coriander
Suggested wine:
a white Merlot
-wash the tomatoes, make a cut in the skin, blanch for 20 seconds,
cool, peel, quarter, remove the seeds and dice the flesh
-peel and chop the shallots
-rinse the scallops and cut into ˝ cm cubes
-wash and chop the coriander leaves
Cooking instructions:
-briefly sauté the scallops in a non-stick frying pan with extra virgin olive oil. Remove from the pan.
-in the same oil, cook the shallots for 1 min and then sprinkle on the curry powder
-add the vegetable or fish stock, cook for 3 minutes, then add the diced tomato
-add 2 tbsp of the water used to cook the pasta and emulsify with the almond oil
-add the scallops (not to cook further, but just to heat up)
-at the same time, bring the water to the boil, add the salt and cook the tagliatelle
-drain the pasta, toss with the sauce and finish off with the coriander
Serving ideas:
Tip: if you like, when cooking the tagliatelle you can add some long strips of asparagus or courgette, or
friar’s beard... You can also add 2 tbsp of whipped cream to the sauce.
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