This is the name of the dish we have chosen for you; Angel Hair Pasta with Scallops.
Ingredients for 4 persons
120 g of cream double
500 g angel hair pasta
60 ml chicken broth
60 ml of white wine (e.g. Beringer Founders’ Estate Chardonnay 2007)
1 pinch of salt
1 pinch of pepper, freshly ground
1 teaspoon garlic, finely chopped
1 tbsp onions, finely chopped
2 tbsp olive oil (extra virgin)
4 tablespoons of Parmesan, ground
1 tablespoon of chives, fresh, finely chopped
1 handful of pine nuts, roasted
1 piece of bay leaf
20 pieces of scallops
Preheat the oven to 200 ° and add lightly salted pasta water.
Season the scallops with salt and pepper and fry with a tablespoon of olive oil until golden brown for 2-3 minutes. Then remove the mussels from the pan and heat in the oven just before serving.
In the same pan, toast olive oil, onions and garlic over medium heat until tender. Now add white wine and the bay leaf and simmer for about 2 minutes. Stir in crème double and chicken stock and leave on the stove for another 5-7 minutes.
Now put the pasta in the boiling water. When the angel hair pasta is al dente, drain and place in the pan with the sauce – mix well. Place the scallops in the oven with the fried side up in a fireproof mold. Heat for 2-3 minutes.
For serving, spread the pasta on four plates and drape 5 scallops on each. Then sprinkle pine nuts, Parmesan and chives over it.