Pappardelle with scallops

Name: pappardelle with scallops
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 bags scallops frozen, 300 g; 200 ml whipped cream shelf life; 2 cloves garlic peeled and halved in length; 1 fish bouillon tablet; 500 g pappardelle chilled pasty shades; 75 g ice cold butter; 2 el parsley freezer, box a 50 g; 2 el capers; sea salt; 1 lemon in quarters and pitted

A tasty Italian recipe. The main course contains the following ingredients: fish, scallops (frozen, 300 g), whipped cream (long-life), garlic (peeled and halved in length), fish stock tablet, pappardelle (chilled pasty), ice-cold butter, parsley (frozen, box) a 50 g), capers, sea salt and lemon (in quarters and pitted).

Ingredients

Directions

Thaw the scallops according to the instructions on the packaging, pat dry and sprinkle with pepper.
Bring water to a boil in a large pan.
Put the cream with the garlic in a pan and bring to the boil.
Dissolve the bouillon tablet and let it simmer for 5 minutes.
Cook the pasta al dente according to the instructions on the package.
Drain and scoop with 25 grams of butter.
Remove the garlic from the cream sauce and stir in 50 grams of butter and the parsley through the sauce.
Season with salt and pepper.
Pour the sauce over the pasta.
Add the capers and gently cover.
Bake in a dry frying pan over a high heat the scallops in 1 min.
Per side light brown.
Sprinkle with sea salt.
Divide the pasta over four deep plates and season with pepper.
Put the scallops on top and squeeze a quarter of a lemon above each plate..