Pasta with scallops and saffron butter

Name: pasta with scallops and saffron butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 shallot; 12,5 g fresh chives; 100 g parma ham; 450 g frozen garden peas; 300 g Spaghetti; 70 g unsalted butter or margarine; 300 g fresh scallops; g saffron bag

Spaghetti with parma ham, garden peas and scallops.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray

Directions

Preheat the oven to 200 ° C. Chop the shallots and finely chop the chives.
Place the ham on a baking sheet covered with parchment paper. Bake in the oven in approx. 10 min. Until crispy. Remove from the oven and break into pieces.
In the meantime, cook the garden peas and pasta al dente according to the instructions on the package. Drain.
Meanwhile, heat the butter in a frying pan and fry the shells over medium heat in 4 min. Brown. Turn halfway.
Turn down the heat and add the butter, the shallot and saffron. Fruit 1 min.
Remove the shells from the pan. Mix the pasta with the remaining shortening. Add the garden peas.
Spoon on 4 plates, divide the ham and shells over it and sprinkle with the chives and freshly ground pepper.