Let’s try : tagliatelles and scallops, in sauce – delicious

Bon appetitu !
Serves 4


– 400g fresh tagliatelles

– 1 leek

– 500g butter

– 180g scallops

– 6 soupspoons dry white wine

– 4 dill twigs

– salt and pepper                                                                                                      Tagliatelle noix st j


Peel the leek and remove the green, just keeping the whites.

Wash well, and slice. If the scallops are frozen, allow to defrost.

Melt half of the butter in a frying pan and slowly brown the leek, covering it until it becomes tender. Add a little salt. Cook the tagliatelles in a large saucepan in  salted boiling water, put them aside. In a separate frying pan, brown the scallops with the rest of the butter, 1m each side. Add the wine, cover and allow to cook for a further 3m. Cut the scallops into large cubes.

Serve the tagliatelles, top with the scallops and sauce, and decorate with the dill twigs.

Source: Patrick Tozzi
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