Added by Lottascarpediem | Tue 12 Mar 2013 @ 21:08
I’ve used a high quality dry pasta. As always, I boil the pasta less time that the instructions indicate. As I was cooking today I used a new invention for incorporating the pasta into the sauce. More about that later.
For a lunch for 3 persons I used:
500 grs• of Strangozzi pasta
Finely peeled skin from 2 lemons
1 1/2 tbl• spoon of Finely Chopped Chives
1 1/2 dl• of Creme Fràiche
2 tbl• spoons of Butter
2 tbl• spoons of Olive Oil
Water from boiling the pasta
Salt & Rose Pepper
Cut the scallops in fourths. Start to melt some butter in a sauté pan and add the olive oil. Add the scallops, some salt and rose pepper. Let them simmer for 3 min. With a skimmer take out the scallops. Save for the moment.
Add the finely grated lemon peel into the butter / oil. Let simmer for about 5 min. Add the creme fràiche, stir steadily.
Put a little bit of butter into a pan. Sauté the scallops adding 1 tbl. spoon of chives, until they’ve gotten a golden color. Save again.
Put a big pot with water to boil for the pasta. Add 1 tbl. spoon of salt and some oil into the water. Once it starts boiling add the Strangozzi and let boil for 9 minutes, take out a full cup of the pasta water and save. Take out the pasta from the boiling water and put it into the pan with the lemon sauce and add some pasta water. Keep stiring the pasta with the lemon sauce for 4 more minutes. Add the rest of the chives the last 30 sec.
Heat the scallops. Serve the pasta and put the scallops on top.